I hope you had a lovely weekend! That extra hour of sleep on Sunday was nice wasn’t it? It was almost as nice as these Pumpkin Cookies. This is my mom’s recipe that she has been making ever since I was little. They are an old-fashioned cookie that you might find at an Amish stand at the farmer’s market. I’m not sure where my Mom got this recipe from, but it’s amazing and so easy. These cookies are so tasty with both the pumpkin puree and pumpkin pie spice; drizzle some glazed icing over the tops and you have the perfect cookie that is delicious and addicting. Who says since Halloween is over pumpkin recipes have to be too? Enjoy!
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 2 cups confectioner’s sugar
- 1/4 cup unsalted butter, softened
- 1 tsp. vanilla
- 3 tbsp. milk
- 1/2 tsp. pumpkin pie spice
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In the bowl of a stand mixer, cream butter and sugar until fluffy. Add pumpkin, egg, and vanilla and mix.
- In a separate bowl, mix flour, baking powder, baking soda, salt, and pumpkin pie spice and add to butter mixture. Mix until combined.
- Drop dough by tbsp onto parchment paper 2″ apart. Bake for about 15 minutes and allow to cool completely before frosting.
- Meanwhile, cream confectioner’s sugar and butter until smooth. Add remaining ingredients and beat until smooth. If frosting is too thin, add confectioner’s sugar or if too thick, add more milk. Spread frosting over each cookie. Allow to dry before serving.