Frosted Pumpkin Cookies

Fall is one of my favorite seasons, the air gets crisp and the smell of pumpkin and cinnamon is everywhere. I enjoy almost all things pumpkin; lattes, pasta, bread, muffins, and especially pumpkin cookies. I found a recipe a while ago and tweaked it over the years to make it just right. These cookies are a great treat to bring to a potluck or party in the fall season and always go fast. Even my kids who claim to dislike anything pumpkin will eat them!!

Frosted Pumpkin Cookies

Makes approximately 48 cookies

Cookies:

½ cup sugar

½ cup firmly packed brown sugar

1 cup softened butter

1 cup canned pumpkin

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

¼ tsp salt

¾ cup chopped walnuts or pecans (optional)

Frosting:

½ cup butter

¾ cup packed brown sugar

¼ cup milk

2 cups powdered sugar, sifted

Preheat oven to 350 degrees. In a large mixing bowl, cream together the sugars and butter until light and fluffy. Add pumpkin, vanilla, and egg, beating well. In another bowl, mix together the rest of the dry ingredients (except the nuts). Gradually add the dry mixture to the wet pumpkin mixture, mixing until well blended. Drop the dough by rounded teaspoonfuls onto a parchment paper lined cookie sheet. (I use a cookie scoop because the dough is very wet and sticky). Leave about 2 inches between each cookie so they don’t run into each other.

Bake cookies at 350 degrees for 10 to 12 minutes or until light golden brown around the edges. Immediately remove from baking sheets and cool completely on cooling racks. 

Frosting…

In a saucepan, melt butter. Add brown sugar. Bring to a boil, lower heat to medium low and continue to boil until mixture is well combined and no longer grainy. Stir mixture continuously to avoid burning. Add milk and return to boil, stirring constantly. Remove from heat and let cool to lukewarm, but not all the way cold. Gradually add sifted powdered sugar, beat until think enough to spread. Add more milk or powdered sugar to get the proper spreading consistency. 

Frost cookies quickly, this frosting seems to set up pretty fast. Add the nuts on the top if you would like before the frosting sets up or they won’t stick. Let the cookies sit out until completely cooled.

Enjoy…Especially with a delicious cup of warm coffee!!!