Soft Pumpkin Cookies
Ingredients
The cookies
-
2
cups
butter, softened
-
2
cups
granulated sugar
-
2
teaspoons
baking powder
-
2
teaspoons
baking soda
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
salt
-
2
large
eggs
-
2
teaspoons
vanilla extract
-
15
ounces
pumpkin purée
-
4
cups
all-purpose flour
The frosting
-
½
cup
butter, softened
-
½
cup
brown sugar, firmly packed
-
¼
cup
milk
-
1
teaspoon
vanilla extract
-
2 ½
cups
powdered sugar
-
¼
cup
sugar for cinnamon sugar topping
-
1
tablespoon
cinnamon for cinnamon sugar topping
Instructions
- Preheat the oven to 350 degrees and adjust the oven rack to the top middle position.
- Cream the softened butter in a mixer for 30 seconds, then add sugar, baking powder, baking soda, pumpkin pie spice, and salt, mixing until combined.
- Add eggs, vanilla extract, and pumpkin to the mixture and mix until uniformly combined.
- Gradually add flour, one cup at a time, mixing well after each addition.
- Drop rounded teaspoonfuls of batter onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until the tops are set but the cookies are still soft.
- Transfer the cookies to a wire rack to cool completely before frosting.
- To make the frosting, melt butter in a skillet until light brown, then mix in brown sugar, milk, vanilla, and powdered sugar until smooth.
- Frost the cooled cookies with 1 to 2 teaspoons of frosting each and garnish with cinnamon sugar if desired.
Nutrition Facts (estimated)
Servings
60 cookies
Calories
154
Total fat
8g
Total carbohydrates
20g
Total protein
1g
Sodium
160mg
Cholesterol
26mg
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