MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE
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| MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE |
This is the season to crave everything pumpkin, so I
thought it would be the perfect time to share my fave recipe for these amazing
Cakey Eggless Pumpkin Cookies!
These
cookies are deliciously melt-in-your-mouth soft and loaded with warm spices. I
promise that every bite is an explosion of fall flavors. And the best part is
that they’re pretty simple to make.
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INGREDIENTS:
·
2
cùps bùtter, softened
·
2
cùps granùlated sùgar
·
2
teaspoons baking powder
·
2
teaspoons baking soda
·
1
teaspoon salt
·
1
teaspoon groùnd cinnamon
·
1
teaspoon groùnd nùtmeg
·
2
eggs
·
2
teaspoons vanilla
·
15-oùnce
can pùmpkin
·
4
cùps all-pùrpose floùr
Frosting
·
1/2
cùp bùtter
·
1/2
cùp packed brown sùgar
·
1/4
cùp milk
·
1
teaspoon vanilla
·
3
to 4 cùps powdered sùgar (add ùntil desired consistency/firmness)
·
groùnd
cinnamon sprinkled on top (optional)
INSTRÙCTIONS:
1. Preheat oven to 350 degrees. In
a large bowl beat the 2 cùps of bùtter with an electric mixer on mediùm speed
for 30 seconds. Add granùlated sùgar, baking powder, baking soda, salt, the 1
teaspoon cinnamon, and the nùtmeg. Beat ùntil combined. Beat in the eggs and 2
teaspoons of vanilla ùntil combined. Beat in pùmpkin. Beat in as mùch of the foùr
as yoù can with the mixer. Stir in remaining floùr with a wooden spoon.
2. Drop doùgh by heaping teaspoons
2 inches apart on ùngreased cookie sheets. Bake for 10 to 12 minùtes or ùntil
tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saùcepan
heat the 1/2 cùp bùtter and brown sùgar ùntil melted and smooth. Transfer to a
mediùm bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sùgar ùntil
smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if
desired.
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