The temps are cooling and it's beginning to feel a lot more like fall here in my part of the world. I decided it was time to break out the pumpkin puree and do some baking. I made these pumpkin cookies the other night. They are very good and went just perfect with an afternoon cup of coffee.
They are a soft cookie with a cake like texture. I will say that the frosting made 'just' enough frosting for the 3 dozen cookies. If you want your cookies with extra frosting, be sure to increase the recipe.
Frosted Pumpkin Cookies
2 cups flour
1t baking powder
½ t baking soda
½ t salt
½ t ginger
1 cup butter, softened
1 cup sugar
1 cup pureed pumpkin (canned pumpkin)
In a mixing bowl combine dry ingredients: flour, baking powder, baking soda, cinnamon, salt, allspice and ginger.
In a mixer (Kitchen Aid or Bosch) add butter and sugar. Beat until light and fluffy. Add the pumpkin, egg and vanilla and beat again.
Add flour mixture to butter/sugar. Mix until combined.
Drop by tablespoons (the measuring type) onto a cookie sheet that has been greased or lined with parchment paper (my choice is parchment paper.. that stuff just rocks! :D ).
Bake at 375 for 12 to 15 minutes. Cool on a rack and frost.
2 cups powdered sugar
1T butter, softened
3 to 4T milk
In a mixer combine powdered sugar and butter. Add vanilla and 3T milk. Mix well and add another tablespoon of milk if needed to make it a nice smooth frosting.
Frost pumpkin cookies and enjoy!!
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