There’s a new coolness to the breeze, a mosaic of color fills the mountains, and the temperature is dropping at night. Fall has arrived! To celebrate this season of harvest and my love of all things pumpkin, I am sharing a new recipe with you for Soft Pumpkin Cookies. They are tasty, moist morsels and perfectly pumpkiny! (I don’t think that is a word, but you know what I mean) Easy to make and fun to share, let me know what you think!
- 1 C. butter or margarine, softened
- 3/4 C. white sugar
- 3/4 C. brown sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 12/ tsp. salt
- 1 egg
- 1 1/2 tsps. vanilla
- 1/2 can pure pumpkin puree (not pumpkin pie filling)
- 2 C. flour
- 1/4 cup butter or margarine, melted
- 2-3 cups powdered sugar (make it as thick as you like)
- 2 TBLS. milk
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- Preheat oven to 350 degrees F. In a large bowl, beat butter or margarine with a mixer on medium to high speed for 30 seconds. Add both sugars, baking soda and powder, nutmeg, cinnamon, and salt. Beat until mixed well, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Mix in pumpkin and then add flour. Drop dough by heaping teaspoons (I used my cookie scoop), two inches apart on an ungreased cookie sheet. (I used parchment paper). Bake for 10-12 minutes or until tops are set. Place cookies on wire racks to cool.
- Mix all frosting ingredients together and frost cooled cookies.