2 cups butter or margarine, softened
2 cups granulated sugar
1 can (16 ounces) solid pack pumpkin
4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
1 bag (12 ounces) white chocolate baking chips (such as Nestle Premier White Morsels)
1 container (16 ounces) ready-to-spread cream cheese frosting
¼ cup packed brown sugar
Preheat oven to 375 degrees F. Grease or line cookie sheets with parchment paper.
Beat butter and sugar in large bowl until light and fluffy. Add pumpkin and eggs; beat until smooth. Add flour, pumpkin pie spice, baking powder ad baking soda; beat just until well blended. Stir in chips.
Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake about 16 minutes or until set and bottoms are brown. Cool 1 minute on cookie sheets. Remove from cookie sheets to wire rack to cool.
Combine frosting and brown sugar in small bow. Spread on warm cookies.
Makes about 6 dozen cookies
This recipe is from a book called Best-Loved Cookies