Ginger Pumpkin Cookies

Ingredients

• 0.5 cup butter softened
• 1 container cream cheese frosting 
• 1  eggs slightly beaten
• 1 teaspoon ground ginger 
• 1 tablespoon pumpkin pie spice 
• 1 pouch pumpkin pie spice 

Equipment

• bowl
• baking sheet
• oven
• ziploc bags

Directions

1. In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
2. Heat oven to 350F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
3. Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
4. Spoon frosting into resealable food-storage plastic bag.
5. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies.
6. Let stand until set, about ## minutes.