Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
tablespoons pumpkin pie spice
1/2
cup canned pumpkin (not pumpkin pie mix)
1
package (8 oz) cream cheese
3
cups powdered sugar
Preparation
Heat oven to 350°F. In large bowl, break up cookie dough. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.
Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 14 to 16 minutes. Cool on pan 5 minutes; remove to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in medium microwavable bowl, microwave cream cheese, uncovered on High 40 to 60 seconds, stirring every 30 seconds, until softened. Stir in powdered sugar until smooth. Spread on cookies.
