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Best Pumpkin Cookies Recipe

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This recipe for Best Pumpkin Cookies is from No Empty Plates, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C butter, room temperature
1/2 C sugar
1/2 C firmly packed brown sugar
1 C canned pumpkin
1 egg
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
Penuche glaze:
3 T butter
1/2 C firmly packed dark brown sugar
1/4 C milk
1 1/2-2 C confectioners sugar
Directions:
Directions:
Preheat oven to 350º.

Have ready some ungreased baking sheets.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.


Mix flour mixture into butter/sugar mixture.

Drop tablespoons 3 inches apart on ungreased baking sheets.

Bake the cookies for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for at least one half hour, then frost with glaze.

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush or a butter knife to spread glaze on cookies . Note, glaze will harden fairly quickly. Keep the saucepan on the stove on the lowest heat possible to keep it from hardening or wait to make the glaze till all of the cookies are made.
Number Of Servings:
Number Of Servings:
48 cookies
Preparation Time:
Preparation Time:
25 prep, 35 beginning to end time
Personal Notes:
Personal Notes:
I also ad mini chocolate chips to these, but I don't do the glaze. I am not a fan of the glaze.

 

 

 

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