pumpkin cookies

Ingredients:

• 2 cups of butter, softened
• 2 cups sugar
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 eggs
• 2 tsp. vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour
• ground cinnamon (optional)
• penuche frosting (see recipe)
  

Preparation:

• preheat oven to 350f
• in a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• add sugar, 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 for 10 to 12 minutes or until tops are set
• transfer cookies to a wire rack and let cool.
• spread penuche frosting on cookies.
• if desired, sprinkle with additional cinnamon.

notes:

• these turned out nice and fluffy... and a day later, they were still soft and fluffy!
• we would make these again, but maybe use a maple cream cheese icing instead (personal preference)

  
  
  
  

Prepared: 2010-11-21

Makes: 60 cookies

Categories: cookies

recipe source:
magazine: "food gifts"