Pumpkin Cookies with Frosting

Today would be the ideal day for me to up about the kitchen, "dirtying" myself in flour, eggs, and whatnot.  Alas, having my wisdom teeth removed only yesterday, my chipmunk cheeks are bulging bigger today and the nausea is engulfing me every time I stand for more than a minute. 

I, however, am still quite capable of scouring the internet for recipes I want to undertake.  Also, my new interest in Pinterest (no pun intended) has kept me entertained through the aches, pains, and brief nods into dreamland. 

Last weekend, I found a fabulous recipe for Pumpkin Cookies from Better Homes & Gardens that I would like to pass on.  I am not a huge cookie fan, simply because I've been burned by some crispy cookies in my time, however, these lovely, fluffy cookies made me eat my words. 

The recipe yielded nearly the estimated number of cookies as it said it would if you keep them slightly heaped teaspoon scoops.   My one irritation was with the frosting proportions.  It looked watery and I had to add at least another 1 3/4 cups of confectioners' sugar to get the right consistency and flavor.  If it still looks runny, let it sit - it will eventually stiffen.  And as always, do not try to ice these pretty things until they have completely cooled.  

I made a little mix of ground cinnamon, nutmeg, and pumpkin spice to sprinkle onto the frosted cookies.  I also left a few of the cookies without frosting and had them with my coffee or tea in the AM, and they stay soft for days!

Ingredients:

Cookies:

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 eggs
• 2 tsp. pure vanilla extract
• 1 - 15 oz. can pumpkin
• 4 cups all-purpose flour

Frosting:

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 tsp. pure vanilla extract
• 2 3/4 cups powdered sugar (add extra to achieve required consistency, it will eventually stiffen)

Directions:

Cookies:

1. Preheat oven to 350 degrees Farenheit.  
2. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. 
3. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.  Beat until combined, scraping bowl occasionally. 
4. Add eggs and 2 tsp. vanilla; beat until combined. 
5. Beat in pumpkin. 
6. Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.
7. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.  Bake in the  oven for 10 to 12 minutes or until tops are set.  Transfer cookies to a wire rack; let cool.  Yields 60 cookies.

Frosting:

1. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth.  Transfer to a medium bowl.  Stir in milk and 1 tsp. vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.

Enjoy!