These melt in your mouth pumpkin cookies are amazing and the frosting just tops it off. A simple warning there is butter overload which is probably why these cookies are so soft to begin with. Do not change anything with this recipe, you will not be let down.
Cookie Ingedients:
2 Cups of butter (4 sticks), soft
2 Cups Sugar
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 Eggs
2 Teaspoons Vanilla
15-Ounce Can Pumpkin
4 Cups Flour
Frosting Ingrdients:
1/2 Cup (1 stick) butter, soft
1/2 Cup Brown Sugar
1/4 Cup Milk
1 Teaspoon Vanilla
3-4 Cups Powdered Sugar
Cookie Directions:
Preheat oven to 350*
Beat butter until soft, mix in butter, and mix in eggs one at a time until mixture is smooth.
stir in baking soda, baking powder, salt, cinnamon, and nutmeg, Stir in the pumpkin until mixture is well mixed. Add in flour and vanilla and beat until fully mixed.
Drop heaping teaspoons 2 inches apart on a ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer to wire racks
Frosting Directions:
In a small sauce pan heat the 1/2 cup of butter and brown sugar until melted and smooth on a low heat. Transfer so a medim bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frosting on cool cookies.
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