Completely due to these cookies. I cannot stop myself. And I still feel cheated now that they are all gone. (The second batch too.)
Soft Pumpkin Spice Cookies
- 1 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup canned pumpkin
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp fresh nutmeg
- 1/2 tsp. cloves
- 1/2 tsp allspice
- 1/2 tsp salt
Cream both sugars and butter. Add pumpkin, egg, and vanilla, followed by remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. They should be about TBSP sized mounds. Cook at 350 for 9-10 minutes. The real trick is to get them out when they aren't doughy anymore, but aren't dry. The MOMENT you see an edge or top turning golden, yank 'em.
Frosting:
3 TBSP Butter
1/2 c. brown sugar
1/4 c. milk
1/2 tsp salt
1 tsp vanilla
2 C. Confectioner's Sugar
Heat butter and brown sugar on stove or in microwave until nicely melted together. Add milk and stir stir stir. If any crystals of brown sugar remain, I run it through a mesh strainer. Add all other ingredients and mix to desired consistency. You may need a little more or less powdered sugar.
