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Frosted Pumpkin Cookies Recipe

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This recipe for Frosted Pumpkin Cookies, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul and Luann Hughes
Added: Thursday, November 1, 2007


1 c. butter
1/2 c. granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 c. cooked, mashed pumpkin
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger

1/2 c. firmly packed brown sugar
1/4 c. milk
1 T butter
1 c. powdered (10x) sugar
3/4 tsp. vanilla extract

COOKIES: Cream butter; gradually add granulated sugar and brown sugar, beating well at medium speed until light & fluffy. Add egg; beat well. Stir in pumpkin and vanilla. Combine flour, baking power, soda, salt, cinnamon, nutmeg and ginger. Add to pumpkin mixture. Drop dough by rounded teaspoonfuls onto lightly greased cookies sheets. Bake at 375 for 10 minutes or until lightly browned. Cool slightly on cookie sheets then remove to wire rack to cool completely.
FROSTING: Combine brown sugar, milk and butter in a small saucepan. Cook over low heat, stirring constantly just until butter melt and sugar dissolves. Remove from heat and add powdered sugar and vanilla, beating at low speed of electric mixture until smooth. Spread frosting over cookies.

Number Of Servings:
Number Of Servings:
12 dozen
Personal Notes:
Personal Notes:
Being new in town, I wanted to make a splash at my first grader's "pumpkin tasting day". These cookies did it! They are moist and delicious, with a wonderful pumpkin pie taste.




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