Emily's Pumpkin Cookies

By dkosik

Ingredients

• Frosting:
• 8 oz butter, softened (2 sticks)
• 3/4 c. white sugar
• 1 1/4 c. brown sugar
• 1 egg
• 1 1/2 tsp. vanilla extract
• 1 c. pumkin puree
• 1 c. rolled oats
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 1/2 c. all-purpose flour
• 4 c. powdered sugar
• 3 1/2 T. milk
• 1/2 tsp. vanilla

Preparation

Step 1

Preheat oven to 350 degrees. Cream together butter, white sugar, and brown sugar until fluffy. Beat in egg, vanilla and pumpkin. In a separate bowl, mix together oats, baking powder, baking soda, cinnamon, salt, and flour. Stir into pumpkin mixture. Drop cookie batter by the heaping teaspoonful onto cookie sheets covered in parchment or waxed paper (I use waxed paper and cut down to size so it doesn't create much smoke in the oven.) Bake 12 to 15 minutes or until slighly browned around edges. Remove from oven, allow to cool for about minute, then place onto cooling racks.

Frosting: These are approximate measurements. I begin slowly adding the liquids, and stirring them in to ensure that my frosting doesn't become to runny, then, and hard to set up. Combine ingredients until smooth. Dribble on cookies.