Ingredients

The following ingredients have 36 Servings
  • 1 cup butter (softened)
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 egg
  • 1½ teaspoons vanilla
  • 7.5 ounces pumpkin puree ( (not pumpkin pie filling), ½ can)
  • 2 cups all-purpose flour
  • ¼ cup butter (melted)
  • 3 cups powdered sugar ((more or less depending on how thick you like it))
  • 2 Tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon

Instruction

  • Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Beat until combined, scraping bowl occasionally.
  • Add eggs and vanilla; beat until combined.
  • Beat in pumpkin.
  • Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
  • Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
  • Mix all frosting ingredients together and frost cooled cookies.