There are many things to love about the autumn of the year and perhaps at the top of the list are some of the delicious foods that are available. It seems as if the entire world has turned to pumpkin and perhaps just a few other flavors that truly define fall for most of us. We have it in our coffee, on our plate and sometimes, even in our dessert. That is where this recipe comes in.
The recipe is for pumpkin pie cookies and these soft morsels are going to be absolutely perfect for your autumn table. They will make you feel as if you are outside watching the leaves fall. Of course, pumpkin is delicious 365 days a year so don’t think you need to limit yourself to only a few months.
Ingredients:
2 cups butter, softened
2 cups 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 puree
4 cups all-purpose flour
For the frosting:
½ cup butter
½ cup brown sugar
¼ cup milk
1 teaspoon vanilla
2 ¾ cups powdered sugar
Ground cinnamon
Directions:
Preheat oven to 350 degrees.
In a large bowl, beat 2 cups butter with a hand mixer on medium/high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined. 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.
Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes. Transfer cookies to a wire rack; let cool.
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. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.