These cookies are actually little bites of heavenly pumpkin goodness. This is one of the best pumpkin recipes we’ve found, and we couldn’t imagine anything more perfect to indulge in while relaxing by the fireplace on a cool, crisp autumn evening. We have Better Homes and Gardens to thank for this wonderful recipe!
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Ingredients:
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For cookies:
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15 ounce can pumpkin
4 cups all-purpose flour
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For frosting:
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2 3/4 cups powdered sugar
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Directions:
1. Preheat oven to 350 degrees F. Next, beat the 2 cups butter in an electric mixer on medium speed for 30 seconds. Add in sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Continue to beat until combined. Add in eggs, vanilla and canned pumpkin. Beat until combined. Finally, beat in as much flour as possible with the mixer. Then, stir in the rest of the flour by hand with a wooden spoon.
2. Drop cookies by heaping teaspoons about two inches apart on a non-greased cookie sheet. Bake for about 10 to 12 minutes. Let cookies cool.
3. Prepare frosting by melting the 1/2 cup butter and brown sugar in a small saucepan until smooth. Stir in milk and one teaspoon vanilla. Transfer to a bowl and beat in powdered sugar until smooth. Your frosting is ready to go. Spread evenly on the cookies and sprinkle some cinnamon on top if desired.
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Enjoy! Now your only worry is trying not to eat them all. Or, if you decided to just go for it, we would support you completely. Let us know what you think.
