October has finally arrived! That's a HUGE relief when you live in the hot, dry desert and can finally see the light coming at the end of the tunnel! Mind you it's STILL over 100 degrees here...but alas, the triple digits shall soon be gone!
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 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.
**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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