Frosted Pumpkin Cookies




2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice (optional)
2 eggs
2 teaspoons vanilla
15-ounce can pumpkin
4 cups all-purpose flour


Preheat oven to 350 degrees.
In a large bowl, beat the 2 cups of butter with an electric mixer on
medium speed for 30 seconds.
Add granulated sugar, baking powder, baking soda, salt,
cinnamon, and the nutmeg.
Mix until combined. Add the eggs and vanilla and mix until combined.
Mix in pumpkin. Mix in as much of the flour as you can with the mixer.
Stir in remaining flour.
Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.


Frosting Ingredients:

½ cup butter
½ cup packed brown sugar
¼ cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)


Frosting Directions:

In a small saucepan, heat the butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla.
Beat in powdered sugar until smooth.
Spread frosting on cookies.
Sprinkle with additional cinnamon if desired.



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