Buttery Pumpkin Cookies

• Vegetarian

• Produce

  • 1 15-0z. can pumpkin

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 2 cups Granulated sugar
  • 2 tsp Pumpkin pie spice
  • 1 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 2 1/2 cups Butter
  • 1/4 cup Milk

Found on dearcrissy.com

Ingredients

• 2  cups butter, softened
• 2  cups granulated sugar
• 2  tsp. baking powder
• 2  tsp. baking soda
• 2  tsp. pumpkin pie spice
• 1  tsp. salt
• 2  eggs
• 2  tsp. vanilla
• 1  15-0z. can pumpkin
• 4  cups all-purpose flour
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 tsp vanilla.
• 2 3/4 cups powdered sugar.

Directions

• Preheat oven to 350 degrees. In a large bowl beat butter with a mixer on medium for 30 seconds. Add the next 5 ingredients (through salt). Beat on medium for 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in pumpkin. Beat in flour. Drop 1/4-cup portions of dough 2 inches apart onto an ungreased cookie sheet. Bake 13 to 15 minutes or until tops are set and edges are golden. Remove; cool on wire rack. Top cooled cookies with brown sugar icing. If desired, sprinkle with additional pumpkin pie spice. Makes 26 cookies. Brown Sugar Icing In a small saucepan cook and stir 1/2 cup butter and 1/2 cup packed brown sugar over medium heat until brown sugar is dissolved. Stir in 1/4 cup milk and 1 teaspoon vanilla. Stir in 2 3/4 cups powdered sugar until smooth. Use immediately. (If frosting begins to harden stir in a few drops hot water until smooth.)