It’s that time of year again. Fall. And you know what that means? Time for pumpkin everything! While my favorite pumpkin recipe is pumpkin pie, I usually use the recipe on the back of the Libby’s pumpkin puree can. So instead, I’m going to share my second favorite pumpkin recipe which is for pumpkin cookies.
I had these cookies for the first time when I was playing at friend’s house when I was a little girl. I must have really liked them, because I asked my Mom to make them for me. My Mom asked for the recipe and I’m glad she did. These pumpkin cookies are super soft with subtle pumpkin flavor and a delicious brown sugar icing on top.
First mix together flour, baking soda, baking powder, and cinnamon in a medium sized bowl. Set aside.
Using a stand or hand mixer, cream butter and sugar together. Add pumpkin puree, egg, and vanilla and mix well.
Add the dry ingredients to the wet ingredients and stir until combined.
Drop balls of cookie dough onto well grease cookie sheet.
To make the icing, start by combining brown sugar, milk, and butter in a saucepan over medium low heat.
Cook for 2 minutes, whisking constantly so it doesn’t burn or bubble over.
Remove from heat. Mix in vanilla and powdered sugar. The icing will thicken as it cools. Add more powdered sugar for a thicker icing.
Frost the cookies and enjoy!