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Ingredients
- 10 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons baking soda
- 8 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cloves
- 2 teaspoons salt
- 2 cups butter, softened
- 6 cups white sugar
- 4 cup canned pumpkin puree
- 4 egg
- 4 teaspoon vanilla extract
- 3/4 cup butter
- 2 cups packed brown sugar
- 1 cup milk
- 8 cups confectioners' sugar
Details
Preparation
Step 1
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 2 cups of butter and white sugar. Add pumpkin, eggs, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
In a small saucepan over medium heat, combine the 3/4 cup butter and 2 cups brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 8 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
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