2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup nonfat evaporated milk
1/3 cup butter
1 cup brown sugar
1/3 cup white sugar
1/3 cup milk
1 egg
1 tablespoon light corn syrup
2 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 (8 ounce) package cream cheese, softened
1 cup cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 (8 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 tablespoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix the flour, baking soda and nonfat evaporated milk. Mix well and set aside.
In a large bowl, cream together the butter, brown sugar, white sugar and milk until light and fluffy. Beat in egg, corn syrup and butter. Beat in flour mixture alternately with pumpkin pie spice and vanilla extract. Pour into prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.