Perfectly Pumpkin, Cookies

pantry diaries pumpkin cookies

It’s that pumpkin time of year and the smell of cinnamon and nutmeg fill the house.
These moist and flavorful cookies have a texture which is a lot like cake and they are filling. My bff M loves them; he gave me the recipe.

The batter is really wet and I always use parchment paper on the cookie sheet. I plop them on with a large spoon. I think that these are best when they are on the larger side, like the size of the top of a cupcake.

The recipe says the yield will be 5 dozen but I have never managed to get that many. My daughter thinks that there should be more pecans and I agree. They really make the cookie, especially with the penuche. This is one of the best holiday cookie recipes that I have.

Be prepared to be popular!

Pumpkin Cookies

1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 tsp. vanilla
1/2 cup sugar
1 egg
2 cup all purpose or unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1tsp. nutmeg
1/4 tsp. salt
3/4 cup chopped pecans

Penuche Frosting

3 tbsp. butter
1/2 cup firmly packed brown sugar
1/4 cup milk
2-4 cup powdered sugar

Heat oven to 350 degrees. In large bowl, beat sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy. Add pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2″ apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.

In medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. 5 dozen cookies.

  

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