Wednesday, October 27, 2010

Recipe: Pumpkin Cookies with Brown Sugar Frosting

Light, fluffy, soft, irresistible.  All words to describe these melt-in-your-mouth cookies from Better Homes and Gardens Recipe site.I made these for our soup party last weekend and they were so yummy.  I made the cookies several days ahead of time and layered them between wax paper to freeze until I needed them.  The day of the party I made the frosting and frosted my little heart out.  This recipe makes a lot of cookies!  It would be very easy to half this recipe though and enjoy only 30 of these yummy little 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
  • 2-3/4  cups  powdered sugar

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. (I let the frosting set up a bit before frosting the cookies.)
*Makes about 60 cookies.

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