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Soft Pumpkin Cookies w/Cinnamon Buttercream Frosting Recipe

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This recipe for Soft Pumpkin Cookies w/Cinnamon Buttercream Frosting, by , is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doris Woodward


1 C butter, softened
C white sugar
C brown sugar
1 Tsp baking powder
1 Tsp baking soda
Tsp salt
Tsp ground cinnamon
Tsp ground nutmeg
1 egg
1 Tsp vanilla
- 7.5 oz. can of pure pumpkin puree
2 C flour


C butter, melted
2 Tab milk
1 Tsp vanilla
Tsp cinnamon
2-3 C powdered sugar, more or less depending on how thick you like it.

Preheat oven to 350

Beat butter until smooth, add sugars, baking powder, soda, cinnamon & nutmeg.
Beat until combined.
Add egg and vanilla, beat until combined.
Beat in pumpkin.
Beat in as much flour as you can with mixer. Stir in remaining by hand.

Drop dough by heaping teaspoons 2" apart on cookie sheet.

Bake for 10-12 minutes or until tops are set.

Transfer to a wire rack, let cool.

Mix all ingredients for frosting together and frost cooled cookies




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