I had time on Sunday afternoon to whip up some yummy pumpkin goodness, right in time for the first day of fall. I thought Juliet would enjoy baking with me, but in reality she was not interested and instead dug through the tupperware cabinets and banged on pots and pans. Regardless, we were still in the kitchen together hanging out and she was happy and so was I. I know she’ll love baking with me when she gets a little older. And while she didn’t care to help me bake she sure loved these cookies and kept asking for “moooreeee”.

These cookies are from Better Homes and Gardens and they are a recipe I pinned a while ago. I’ve made pumpkin donuts and pumpkin muffins and pumpkin bars but never pumpkin cookies. I think these are the best pumpkin recipe of all the pumpkin recipes I’ve ever tried.

These cookies are soft and really freaking delicious. The frosting is a perfect balance to give the cookies a bit more sweetness. I added extra pumpkin into the frosting because, hey, you can never have too much pumpkin.
My sister Katie and her husband Drew came over as I was taking the cookies out of the oven and they both gave a thumbs up. My coworkers are in for a treat Monday morning because I’m bringing about 40 of these into the office. If I don’t, I’ll eat them all myself by Wednesday. And that does not need to happen.I halved this recipe because I noticed it said this would make 60 cookies. And I sure the heck don’t need 60 cookies sitting in my house.

Melt-in-your-mouth pumpkin cookies (recipe adapted via Better Homes and Gardens)

Ingredients


cups butter, softened
cups granulated sugar
teaspoons baking powder
teaspoons baking soda
teaspoon salt
teaspoon ground cinnamon
teaspoon ground nutmeg
eggs
teaspoons vanilla
15 ounce canpumpkin
cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
teaspoon vanilla
2 3/4 cups powdered sugar
Pumpkin pie spice or cinnamon (optional)

Preparation


1.Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2.Drop dough by heaping teaspoons 2 inches apart on an ungreasedcookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3.In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon or pumpkin pie spice. Makes about 60 cookies.

Modifications: I added a tablespoon of pumpkin into the frosting to give it a hint of pumpkin flavor. This made it a little wetter than it should be so I had to add a couple additional tablespoons of powdered sugar. 
I hope you all enjoyed your weekend. We had amazing weather in MN and took a trip to the apple orchard. It is so much fun experiencing those things with a little one. Happy Monday!