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!
Last year in early spring, we went to visit one of my sisters in Arizona. We had so much fun while we were there. We saw a road runner and butterflies while visiting the Botanical Gardens, and soaked up some much needed sun at the pool. It was almost Easter, so as a fun treat my sister made some sugar cookies from a recipe that she had gotten from a family member on her husband’s side. They were so good that I asked for the recipe. With Valentine’s Day coming up in a few days, I thought this would be a great opportunity to share the recipe with the world.
First, pre-heat oven to 350 degrees Fahrenheit.
Sift together the flour, salt and baking powder in a medium bowl. Set aside.
Cream together the butter and sugar using a stand or hand mixer.
Add eggs and extracts and beat until just combined.
Add flour mixture to wet ingredients and mix well.
Scrap dough onto well-floured surface. Roll out thick.
Cut desired shaped and place on lightly greased cookie sheet.
Bake for 8 minutes, and then let cool on a wire rack.
For the frosting: Cream the butter using a stand or hand mixer on medium-high speed for 5 minutes, scraping the bowl as needed.
Reduce speed of mixer to low, and add the powdered sugar slowly. Mix until incorporated.
Add the vanilla and mix until combined, then increase the speed of the mixer to medium-high for around 2 minutes, or until frosting becomes light and fluffy. Add food coloring if desired.
Frost cookies and serve.