Pumpkin season is here and in my family fall also begins the holiday cookie season. Over the years, we have collected so many great cookie recipes that we couldn’t begin to bake or eat them all at Christmastime. So sometime in October, I kick off the cookie season when I buy the year’s first can of pumpkin and whip up a batch of our favorite pumpkin cookies. The brown sugar frosting takes a few extra minutes to make but I beg you, do not try to get away with opening a can of store bought frosting instead. I promise that if you take the time to make the frosting from scratch, you’ll be forever known as the “cookie queen” to all of your family and friends. Yes, it is that good.
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons 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.
- In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.