Ginger Pumpkin Cookies with Cream Cheese Frosting

Preheat oven to 375F.

In a big bowl, combine cookie ingredients. Mix together until a soft dough forms. If you’re like me, you’ll let your husband do it because it will wear your arm out! Drop cookies onto a baking pan (I use a 1″ cookie scoop) and flatten with the bottom of a glass dipped in sugar. Bake for 10 minutes. Let cool 1 minute and remove from pan onto cooling rack.

To make frosting:
Whip cream cheese and butter until creamy. Add powdered sugar 1/2 cup at a time. Mix thoroughly between additions. Add vanilla and mix well. To help stiffen up the frosting, put in the fridge for a few minutes.

When cookies are cool, top with frosting. This makes about 50 cookies.