Adapted from Better Homes & Gardens
I'll be honest, these were soft and delicious, but I do like a little more pumpkin flavor in my pumpkin cookies. Next time I might add the whole can of pumpkin and maybe a little more flour to compensate? I'll let you know how that goes!
I also did NOT use the frosting, but added chocolate chips instead. If I were to frost them, I think I would replace at least half the butter with cream cheese and maybe even a tablespoon or two of the leftover pumpkin - cooked in the saucepan with the butter and brown sugar.
Makes 3-4 dozen (depending on size)
1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoons vanilla
1/2 of a 15-ounce can pumpkin
2 cups all-purpose flour
1/4 cup butter
1/4 cup packed brown sugar
2 Tablespoons milk
1/2 teaspoon vanilla
1 1/2 to 2 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
1. Preheat oven to 350 degrees. In a large bowl beat the 1 cup of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, egg, and 1 teaspoon of vanilla. Blend on medium high speed until light and fluffy. Add flour, baking powder, baking soda, salt, the 1/2 teaspoon cinnamon, and the nutmeg. Beat until combined. (Add chocolate chips - optional)
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 9-10 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.