Pumpkin Cookies

It’s that time of year and I am thinking about pumpkins. There has been a bumper crop around here this year. They are beautiful in a variety of colors and shapes. The best part is that you can use them to decorate your home or table and then slice them up and bake them to use in pumpkin cookies.


These pumpkin cookies melt in your mouth. They are soft and perfect with a cup of tea. The frosting sets like a praline on top.

Pumpkin Cookies
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 cup canned pumpkin (use fresh or organic if you can)
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

1/2 cup butter
1 1/2 cup dark brown sugar
1/2 cup heavy cream
2 1/2 cups powdered sugar
Sprinkles or cinnamon for the top

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugars together until light and fluffy. About two minutes. In a separate bowl, mix flour, baking soda, baking powder, and spices. Slowly mix in the flour mixture into the butter mixture. Drop rounded teaspoons on an ungreased cookie sheet. Bake for 10-12 minutes. Edges should be lightly brown. While cookies are still slightly warm, frost with the glaze.
In a medium size saucepan over medium heat, melt the butter. Slowly stir in the brown sugar. Stir with a wooden spoon continuously until the butter and sugar become thick. Slowly stir in the heavy cream. Stir in the powdered sugar. Glaze will be smooth. I used a silicone basting brush for these cookies and it made it so easy to spread the glaze. The glaze will set on the cookies. If the glaze gets too firm, heat over low heat and stir in a small amount of heavy cream. Add sprinkles or a touch of cinnamon on top.

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