Pumpkin Cookies with Brown Sugar Frosting



Pumpkin Cookies with Brown Sugar Frosting

Ingredients

  • 1 Cup softened butter
  • .5 Cup sugar
  • 1 Cup pumpkin puree
  • 1 Whole large egg
  • 2 Cups all-purpose flour, or gluten free 1-1 baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

BROWN SUGAR ICING

  • 4 Tablespoon butter, melted
  • .25 Cup brown sugar
  • 2 teaspoon milk
  • 2 Cups powdered sugar
  • 1.5 teaspoon vanilla extract

Instructions

  • Preheat oven to 375 Degrees
  • Add parchment paper to baking sheet
  • In a medium bowl, mix butter and sugar for about 2 minutes
  • Add the pumpkin and egg.
  • Slowing add flour, baking soda and cinnamon into pumpkin mixture. Fold flour mix with pumpkin mix until fully combined.
  • Add a large tablespoon of batter onto prepared baking sheet, each about 2 inches apart.
  • Bake for 10-12 minutes.
  • Allow cookies to cool 5 minutes before carefully removing from the parchment paper. Place on cooling rack.
  • Once the cookies are fully cooled, frost with brown sugar icing.

BROWN SUGAR ICING

  • In a medium bowl, add your hot melted butter and brown sugar. Stir together to allow the sugar to dissolve. Allow the mixture to cool for 10-15 minutes.
  • Beat in your vanilla extract, milk and 1/2 cup powdered sugar. Continue to add in remaining powdered sugar, 1/2 cup at a time. If frosting is a little thick, add milk. If it’s a little thin, add powdered sugar until it reaches the desired consistency.

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