Spiced Pumpkin Dunking Sticks

Recipe from Better Homes and Gardens

1 c butter, softened
1/2 c sugar
1 t cinnamon
3/4 t baking powder
1/2 t nutmeg
1/2 t ginger
1/4 t salt
1/4 t ground clove
1/3 c canned pumpkin
1 egg
1 t vanilla
2 1/2 c flour
Cream Cheese Glaze
Fleshly grated Nutmeg
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Preheat oven to 400 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, ground nutmeg, ginger, salt and cloves. Beat until combined, scraping side of bowl occasionally. Beat in the pumpkin, egg and vanilla until combined. Bet in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cooking sheet into 4-inch long strips.

Bake in the oven for 5-7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack, let cool.

Drizzle cream cheese glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand 2 hours or until glaze is set. Makes about 30 cookies.

Cream Cheese Glaze: In a medium bowl, combine half of a 3 oz package softened cream cheese and 1 T butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 t finely shredded lemon peel, 1 t lemon juice, and 1/4 t finely shredded orange peel; beat until combined. Beat in 3/4 c powdered sugar. Beat in enough milk (2-3 t) to make the glaze of drizzling consistency.