This is the season for pumpkin, and I love just about ANY recipe with pumpkin in it. Here’s a recipe for some delicious pumpkin cookies that are delicious and not too sweet. The frosting (recipe below) adds that extra sweetness to them. Enjoy! 😉
Pumpkin Cookies (makes 24)
1 cup unsalted butter, softened
1 cup sugar
1 cup canned pumpkin
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pumpkin pie spice (or nutmeg will do)
1 cup chopped pecans
Preheat oven to 350.
In a mixer, combine butter, sugar, and pumpkin and mix until combined. The mixture will look lumpy. Add egg and mix well.
Sift dry ingredients together, then add with pecans to pumpkin mixture and mix until just combined, making sure to scrape down the bowl as you go.
Drop by tablespoons onto lightly oiled (or parchment-covered) cookie sheets and bake until barely golden, 10-12 minutes. You don’t want them squishy in the middle (like chocolate chip cookies) but you don’t want to overbake them, either.
Let the cookies cool for a couple minutes, then frost them when they are still warm (not hot, not cold).
1/2 cup packed brown sugar
1/2 tsp vanilla
3 Tbs butter
4 tsp milk
1 cup sifted powdered sugar
In a small saucepan, combine the brown sugar, butter, and milk over low heat until sugar is dissolved. Remove from heat and let cool a bit.
Whisk in powdered sugar until smooth.
With a knife or spreader, spread about a teaspoon of icing over each cookie. It should run down the sides a little bit, but not be runny. If you want to garnish with chopped pecans, do this right away while the icing is still warm, otherwise the nuts won’t stick. So I usually ice 2 or 3 cookies, sprinkle with nuts, then keep going.
If the icing stiffens up before you’ve had a chance to ice all the cookies, you can gently rewarm it on the stovetop for a minute or two so it’s spreadable again.
This recipe is scrumptious, but its not mine. I found it on the internet, looking for something (different) pumpkin-y to make!