Pumpkin Cookies with Frosting

By MJH

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
• 1 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)

Details

Adapted from crumbsandtea.wordpress.com

Preparation

Step 1

Preheat 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 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.