Happy Sunday, Everyone!
I woke up early this morning, so that I could post a recipe before church. I haven’t been great on recipes lately, and I will step it up.
After spending some time at a Fall festival yesterday, Emilee and I wanted something “Pumpkin-y.” We found a recipe online from Parent Pretty and decided to make it. It had wonderful reviews that convinced us it was the one! It was originally from Better Homes & Gardens, but the recipe looked much better on Parent Pretty.
We cut the recipe in half because it was way too much for two people. You can double the recipe if you have a bigger crowd. The cut in half recipe makes 30 cookies. 60 frosted pumpkin cookies laying around would have been dangerous.
Cookie Ingredients (halved recipe) : *2 Sticks butter, 1 cup sugar (you can use baking Stevia), *1 teaspoon baking powder, *1 teaspoon baking soda, *1/2 teaspoon sea salt, *1 teaspoon ground cinnamon, *1/2 teaspoon nutmeg, *1 egg, *1 teaspoon vanilla, *7 1/2 ounces of canned pumpkin, *2 cups all-purpose flour.
Frosting Ingredients: *1/4 cup butter, *1/4 cup packed brown sugar, *1/8 cup milk, *1/2 teaspoon vanilla, *2-3 cups powdered sugar.
-Preheat Oven to 350 degrees
-In the electric mixer, beat the butter for about 30 seconds until creamy.
-Mix in the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
-Beat in the eggs and 2 teaspoons of vanilla until combined.
-Beat in Canned pumpkin.
– “Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.”
-Drop heaping teaspoons 2 inches apart. (I did tablespoons, whoops) Don’t make my mistake 😉
-Bake on an un-greased sheet for 10-12 minutes or until tops are set.
-Transfer to a wire rack or sheet of foil/wax paper to cool.
-While the pumpkin cookies are cooling, prepare the frosting.
-In a small saucepan, heat the butter and brown sugar until melted and blended. Pour the mixture into a small mixing bowl with the milk and vanilla. Slowly stir in the powdered sugar until it’s smooth. You can add more powdered sugar if you need a thicker texture. If it’s too thick, add more milk.
Spread the frosting over the cooled cookies gently.
The reviews were spot on with the recipe. They truly were “melt in your mouth” pumpkin cookies. They almost tasted like cake. The frosting was soooooo good and I will definitely be making this again. Emilee isn’t a huge fan of pumpkin and she absolutely loved these.