Pumpkin Cookies – 2 Dozen
Note: access to an electric mixture helps, but isn't necessary
Preheat oven to 375 degrees
2-3/4 cups Flour
1 tsp baking powder
1 tsp baking soda
1-1/4 tsp salt
1-1/2 tsp cinnamon
1-1/4 tsp ginger
¾ tsp nutmeg
Whisk all of the above; set aside
¾ cup (1-1/2 sticks) butter – softened
2-1/4 cups brown sugar (packed)
2 large eggs
1-1/2 cups (15 oz can) pumpkin
1 tsp vanilla
Mix BUTTER and SUGAR in bowl until fluffy, generally 3-5 minutes. Add EGGS, PUMPKIN and VANILLA – mix on low speed for two minutes (or mix gently if no electric mixer). Add this to FLOUR MIXTURE from above, mix until combined. Spoon onto cookie sheets---no greasing necessary---spacing roughly 1” apart. Bake about 12 minutes or until the tops of the cookies spring back. Cool completely before frosting.
If you've done it right, these will have a consistency less like cookies and more like cake: soft, fluffy and moist; not hard, dry and crumbly.
NOTE: This makes A LOT of frosting; can be halved for a batch of 2 dozen cookies, unless you prefer a generous amount of frosting on each cookie.
1-1/4 sticks of butter
4 cups powdered sugar
2 tsp vanilla
Splash of milk or heavy cream
Melt BUTTER in a small saucepan over medium heat until brown (3-5 minutes). Combine BUTTER, POWDERED SUGAR, VANILLA and MILK/CREAM; mix until smooth. Can add more MILK/CREAM to reach desired consistency. Apply to cookies once cookies have cooled.