Pumpkin Cookies

I first made these cookies probably 10 years ago. Actually... I was a teenager when I made them, so it was probably 15 years ago at least!

Anyway, I made them for Thanksgiving, and with all the family pies, no one ate the cookies. I gave a bunch to my aunt for my cousins to eat later.

Once we returned home from the Thanksgiving feast, my aunt called asking me for the recipe. My cousins ate the cookies on the way home and LOVED them!

Back then, I never made the icing thick enough- not adding enough powdered sugar. The old icing was a very thin drizzle. Now, the icing is spreadable- but I think it is too sweet and it over powers the cookie a bit. So- somewhere in between! Or- just put on less!

Cookies

1/2 cup sugar

1/2 cup firmly packed brown sugar

1cup butter, softened

1 cup canned pumpkin

1 teaspoon vanilla

1 egg

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

Frosting

3 tablespoons butter

1/2 cup firmly packed brown sugar

1/4 cup milk

1 1/2 to 2 cups powdered sugar

1. Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup butter; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. 

2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. 

3. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. 

4. Meanwhile, in medium saucepan, combine 3 tablespoons butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. 

5. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.