Best-Ever Pumpkin Cookies -- Really!
These Melt-in-Your Mouth Pumpkin Cookies are one of the top-rated recipes on Better Homes and Gardens. See for yourself just how irresistible they are.
These melt in your mouth pumpkin cookies live up to their name, the cakey moist cookies are topped with a delicious homemade frosting for the ultimate dessert. Start by preheating your oven to 350 degrees, beat 2 cups of soften butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups of granulated sugar, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Beat the mixture until it's combined, scraping the bowl occasionally. Next, add 2 eggs and 2 teaspoons of vanilla. Beat until it's combined. Add a 15-ounce can of pumpkin puree and continue to beat the mixture. Now you're ready to add the flour. Slowly add 4 cups beating in as much as you can with a mixer. Use a wooden spoon to stir in the remaining flour. Drop the dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake the cookies until the tops are set about 10 to 12 minutes per batch. Transfer the cookies to a wire rack and let them cool and continue baking off the remaining cookie dough in batches. Now, time to make the frosting. Melt 1/2 cup of butter in a small sauce pan over medium heat. And add 1/2 cup of packed brown sugar. Stir the mixture until the butter is melted and it's smooth. Transfer the butter and sugar to a medium bowl and add 1/4 cup of milk and 1 teaspoon of vanilla. Stir it all together. Now, use an electric mixer on medium to gradually beat in 2-3/4 cups of powdered sugar until it's smooth. When the cookies have cooled, spread a bit of the frosting on each cookie. If you'd like, you can dust the tops with a touch of cinnamon. This recipe makes a huge batch of about 60 cookies that's perfect for a large gathering. Try these melt in your mouth pumpkin cookies and you might start making them year round.
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