MELT-IN-YOUR-MOUTH PUMPKIN COOKIES

I love pumpkin treats during the fall season, and you can’t beat a pumpkin cookie.

These pumpkin cookies bake up with a cake-like texture.

They have just the right amount of pumpkin flavor, and honestly, it’s difficult to keep these amazing pumpkin cookies on hand after I’ve made a batch.

My dad really loves soft pumpkin cookies and he usually makes oodles of them from store-bought pumpkin cookie mixes, so when I saw this recipe for pumpkin cookies in an old holiday issue of Better Homes and Gardens, I knew I wanted to give it a whirl.

These cookies really lived up to their name!

INGREDIENTS:

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 15-ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar (add until desired consistency/firmness)
• ground cinnamon sprinkled on top (optional)

INSTRUCTIONS:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. ............................

for full recipes please see : dearcrissy.com

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