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- user reviews (23)
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2
cups butter, softened
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2
cups granulated sugar
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2
teaspoons baking powder
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2
teaspoons baking soda
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1
teaspoon salt
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1
teaspoon ground cinnamon
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1
teaspoon ground nutmeg
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2
eggs
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2
teaspoons vanilla
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1
15 ounce can pumpkin
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4
cups all-purpose flour
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1/2
cup butter
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1/2
cup packed brown sugar
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1/4
cup milk
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1
teaspoon vanilla
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2 3/4
cups powdered sugar
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Ground cinnamon (optional)
1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
Top Brands
I used margarine instead of butter and halved the recipe, and it was still delicious. Ditto to all the comments about the cookies being cake-like and frosting being thin.
4/28/2012 06:53:47 PM Report AbuseMy daughter doesnt like chocolate so I am always searching for an alternative dessert choice. These are so awesome!!!!!! Just perfect, will be making many more times!
3/4/2012 06:27:42 PM Report AbuseThese cookies are MELT in your mouth!!! The recipe does make 60 plus good sized cookies. I had enough to pass out to my neighbors. Everyone is raving about them. The frosting is so yummy. Be careful.....you can not eat just one:)
11/22/2011 06:27:03 PM Report AbuseI just made these and they are soo good! I cut the recipe in half and still got almost 50 cookies out of the dough. Since these cookies are so moist and cake-like, I found that the smaller cookies actually held together better as I frosted them. I also cut the frosting recipe in half and substituted softened cream cheese instead of the milk. They are even easy to store as the frosting stiffens enough to stack the cookies with paper in between.
11/19/2011 10:09:05 PM Report AbuseMy family loves these cookies! This will be included in my fall baking from now on. I did notice that the pumpkin flavor is a little better the next day. I also added 1/2 tsp. more cinnamon. Next time I might add some allspice & a little ginger, but these cake- like cookies are great as they are!
11/2/2011 08:36:33 PM Report Abuse