I love pumpkin! Almost as much as Buddy the Elf loves syrup =-D And this year I discovered a delicious melt in your mouth Pumpkin Cookie recipe with a tasty brown sugar frosting! As soon as the holiday magazines started hitting the shelves, I started buying them. Cookie magazines, pie magazines, home decor magazines, the list goes on and on and on! While flipping through Better Homes and Gardens cookie magazine I came across this recipe and just had to try them! They were so delicious, and a real crowd pleaser so today after work I set to work making a batch to send to our church’s interns. This was of course after I had a bowl of leftover oven stew, courtesy of my mom! (Don’t worry…I will cook and blog about that later!) I gathered up all my ingredients and my bowls and mixers and was ready to go! After my dough was mixed and ready to bake, I popped the first batch in the oven and set to work making the brown sugar frosting. I can’t even describe how yummy melting butter and brown sugar smell in a saucepan! YUM! Add in some powdered sugar and you’ve got a frosting worthy of the holiday season! I baked a little over a dozen of the cookies, then stored the rest of the dough to bake later =-D Washed all my dishes, and jetted out of the house to come to my sister’s and tonight after our church’s Thanksgiving Pie Social, I will don my apron once again and finish off my cookies with the tasty frosting and a dusting of ground cinnamon! I can hardly wait to eat one! Take my advice, and whip up a batch of these sometime during the holidays…they’re fantastic!
Happy Cooking!
Melt In Your Mouth Pumpkin Cookies
(courtesy of BHG Special Edition Cookie Magazine)
Cookie:
2 cups butter, softened
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 eggs
2 tsp. vanilla
1 – 15 oz. can pumpkin
4 cups all purpose flour
Preheat oven to 350 F. Beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined. Add eggs and vanilla. Beat until combined. Beat in pumpkin. Beat in as much flour as you can with the mixer, and using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
Frosting:
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 3/4 cups powdered sugar
Ground cinnamon (optional)
In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies, if desired top with additional cinnamon.
Makes about 60 cookies.
Happy Cooking!
Melt In Your Mouth Pumpkin Cookies
(courtesy of BHG Special Edition Cookie Magazine)
Cookie:
2 cups butter, softened
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 eggs
2 tsp. vanilla
1 – 15 oz. can pumpkin
4 cups all purpose flour
Preheat oven to 350 F. Beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined. Add eggs and vanilla. Beat until combined. Beat in pumpkin. Beat in as much flour as you can with the mixer, and using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
Frosting:
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 tsp. vanilla
2 3/4 cups powdered sugar
Ground cinnamon (optional)
In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies, if desired top with additional cinnamon.
Makes about 60 cookies.
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