Ingredients

The following ingredients have 15 Servings
  • 1 cup butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 3 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 cup packed light brown sugar
  • Pinch of salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instruction

  • Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin.
  • In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined.
  • Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.
  • For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil.
  • Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.