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This month always means the beginning of the baking season in my kitchen, and I love to start with apples and pumpkins. I normally kick it off with some amazing pumpkin bread, but I decided to try a new recipe that came in a flier from my son's school, of all places! So the kids and I had at it this morning. The results? More like a fabulous moist pumpkin bread than a cookie, per se, and Ooooooh-so-Delicious!
Delicious Pumpkin Cookies with Brown Sugar Frosting
1 cup butter (try to get to room temperature before creaming)
1/2 cup brown sugar
1/2 cup white sugar
1 cup canned pumpkin (I used more than one cup for mine (almost a whole 15 oz can) to yield super moistness!)
1 egg
1 tsp vanilla (you might try more here)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon (you might opt for a touch more of this, too!)
1/2 tsp salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet (we opted for parchment-lined sheets at our house). Bake at 350 degrees for 10 - 12 minutes.
Frosting:
**we actually didn't make the frosting and are just eating them as is, but I'm sure with this on top, they'd be even more amazing!
Heat 3 tablespoons butter and 1/2 cup brown sugar in saucepan until mostly smooth. Cool and add 1/4 cup milk and 2 cups powdered sugar or until desired consistency, and whip with hand mixed until smooth. Spread onto cookies.
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