Sunday, October 6, 2013

Pumpkin Cookies

It is that time of year where almost everything I bake contains either apple or pumpkin, or sometimes both.  So, as soon as I saw the Vanderbilt Wife had a recipe for pumpkin cookies, I knew immediately what I would be making for this month's Secret Recipe Club reveal.

This is a wonderful recipe and makes a super soft and moist cookie.  I changed the recipe up slightly, by using a half cup of brown sugar and a half cup of regular sugar instead of  using just regular sugar.  I didn't make any other changes to the recipe, but the addition of some cinnamon, ginger or nutmeg would be great.
The cookies were great on their own, but the icing on top is, well, icing on the cake cookie.

These cookies just scream fall and hopefully the weather around here will turn back to fall soon so I can make another batch to enjoy with a cup of tea.  They will make a great breakfast, lunch or snack.  The perfect anytime cookie.

Please be sure to go check out all the wonderful recipes at the Vanderbilt Wife, she has something for everyone!

Pumpkin Cookies

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter
1/2 cup brown sugar
1/2 cup white sugar 
1 c. pumpkin puree (not pumpkin pie filling)
1 egg
1 tsp. vanilla

3 T butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar
3/4 tsp. vanilla 

Preheat oven to 350.
Sift the first five ingredients together (flour through salt). In a mixing bowl, cream sugar and shortening. Add pumpkin, egg, and vanilla. Beat well.  Add dry ingredients all at once and stir gently to form a smooth batter.
Drop by teaspoonful on an ungreased cookie sheet. Bake 10 to 12 minutes 

In a small saucepan combine butter, milk and brown sugar.  Over medium heat bring mixture to a boil and let boil for one minute.  Remove from heat and allow to cool completely.  Once mixture is cool stir in powdered sugar and vanilla.  Frost cookies, allow icing to set before stacking cookies.