This cool weather and the beginning of fall has had me craving pumpkin for dayyys. Yesterday, when I came across this relatively simple melt-in-your-mouth soft cookie recipe I knew what I would be doing during nap time. And oh my, was it worth it. They are soft and yummy on their own, but when you add the frosting it’s like you died and went to heaven. UGH. SO GOOD.
So obviously, I had to share it with you, in case you have been on the hunt for the perfect pumpkin recipe too. ;)
Original Recipe from Better Homes and Garden
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
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until you get desired consistency/firmness)
1. 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,the cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in flour.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cooled cookies. Sprinkle with additional cinnamon if desired.