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