Pumpkin Cake Cookie recipe help.?

My best friends mom made then last year for thanksgiving and i loved them.. i couldn't stop eating them..





They were soft with i think cream cheese icing on them.








But i can't find the recipe to make them.





Can you help me?





I would enjoy a picture if possible.





THANK YOU.Pumpkin Cake Cookie recipe help.?
PUMPKIN COOKIES WITH CREAM CHEESE


FROSTING





COOKIES:





1 c. shortening


1 c. sugar


1 c. pumpkin


1 egg


2 c. flour


1 tsp. soda


1 tsp. cinnamon


1/2 tsp. salt





FROSTING:





1 tbsp. vanilla


1 lb. powdered sugar


1 stick butter


8 oz. cream cheese





Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.


Beat frosting ingredients until smooth. Frost cookies after they have cooled.





Makes 48 cookies.





Pumpkin Cake Cookie recipe help.?
PUMPKIN CAKE COOKIES WITH CREAM CHEESE ICING





FOR THE COOKIES:


2 1/2 cups all-purpose flour


1 tsp each: baking soda, baking powder


1 tsp ground cinnamon


1/2 tsp ground ginger


1/2 tsp salt


1/4 tsp each: ground cloves, ground nutmeg


3/4 cup unsalted butter, at room temperature


3/4 cup packed brown sugar


1/2 cup granulated sugar


2 tbsp molasses


1 large egg


1 cup homemade pureed pumpkin,* thawed if frozen, drained


1 cup walnuts, coarsely chopped


FOR THE ICING:


1/4 lb (120 g) soft cream cheese**


1/4 cup icing sugar


1/8 tsp orange extract (if desired)


Orange food coloring to taste





TO MAKE THE COOKIES:


Stir together flour, baking soda, baking powder, cinnamon, ginger, salt, cloves and nutmeg in medium bowl.





In large mixing bowl, beat butter, sugars, molasses and egg using electric mixer on medium-high speed until fluffy. Blend in pumpkin. On low speed, beat in flour mixture just until combined. Stir in walnuts. Mound batter by rounded tablespoons or with 1 1/2 inch scoop 1 inch apart on greased baking sheets.





Bake in preheated 350 degree F oven 15 minutes or until lightly browned. Cool sheets on racks 5 minutes. Transfer cookies to racks to cool completely.





TO MAKE THE ICING:


Beat together ingredients with electric mixer on medium speed until fluffy.





Spread icing over tops of cooled cookies. Refrigerate overnight in single layer to firm up icing. Store in airtight tube in layers separated by waxed paper.





*For homemade puree, cut the pumpkin flesh into chunks, steam until tender but not mushy, pur茅e in a food processor, then pack into freezer bags. Before using, thaw it, then let it drain in a fine mesh strainer for half an hour.





**Use soft, deli cream cheese, not the kind sold in blocks.





Makes 42 to 44





Good Luck!



I am a former chef and use a standard soft molasses cookie recipe and use a half can of pumpkin a bit more flour and a mixed pumpkin pie spice, for soft cookies you need to add a bit of baking powder, and use margarine or shortening, butter will make crispy crunchy type cookie, also the batter is more like a thick cake batter and I scoop it with an ice cream scoop on to greased and floured parchment, so they only spread to the circle I draw on the paper.