Saturday, September 13, 2014

Pumpkin Cookies With Creamy Frosting

These cookies are soft and fluffy and filled with warm spices, and baked to perfection soft on the inside yet a little crisp on the outside, then frosted with a dreamy and creamy frosting.

Cant wait until I go pumpkin and apple picking, I love to bake and cook this time of year with warm spices and roasts in the oven. Before you know it Halloween will be here, then I start to decorate my house with Christmas decorations, and my favorite is baking my 20 different christmas cookies. My kitchen is stacked with containers, I even bring in a folding table just for the 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
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3-4 cups powdered sugar or until a thicker consistency
ground cinnamon or pumpkin pie spice sprinkled on top (optional)

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Slowly beat in flour until combined.
2. Drop dough by heaping teaspoons 2 inches apart on un greased cookie sheets. Bake for 9- 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla, whisk then in a large bowl beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon or pumpkin pie spice if desired.

recipe and photo source:

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