Melt-In-Your-Mouth Pumpkin Cookies
Submitted by Julia Sayco
Inspired by the season of autumn, I decided to choose pumpkins as my inspiration for a sweet recipe! These lovely fruits are beloved symbols of prosperity, growth and abundance. Ripe and plentiful in the fall, pumpkins find ways to grow large amongst sparse soil and share nutrients along a connected vine to replenish itself. These pumpkin cookies are soft, pillowy, and piled with delicious vanilla frosting. Happy baking everyone!
Ingredients
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
- 2 eggs
- 2 teaspoons vanilla
- 15-ounce can pumpkin
- 4 cups all-purpose flour
Frosting
- 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 desired consistency/firmness)
- ground cinnamon sprinkled on top (optional)
Instructions
- Preheat the 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 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
- Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until the tops are set. Transfer to wire racks to cool.
- 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 cookies. Sprinkle with additional cinnamon if desired.
Works Cited
Page, Crissy. “Pumpkin Cookies.” Dear Crissy, 29 Sept. 2020, https://dearcrissy.com/pumpkin-cookies-recipe/.
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