- Butter, softened 2 sticks
- Sugar 1 cup
- Egg 1
- Pumpkin Puree, canned (I like Libby's) 1 cup
- Vanilla Extract 1 tsp.
- Flour 2 cups
- Baking Soda 1 tsp.
- Baking Powder 1 tsp.
- Cinnamon 1 1/2 tsp.
- Salt 1/2 tsp.
- Butter 3 Tbsp.
- Milk 4 Tbsp.
- Brown Sugar 1/2 cup
- Powdered Sugar 1 cup
- Vanilla Extract 3/4 tsp.
Note: The first 10 ingredients are for the cookies batter. Pre-heat oven to 350 degrees. Next, cream butter and sugar using a mixer. Add egg, pumpkin and vanilla and mix until fully combined. In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt. Once combined add to wet ingredients and mix to combine. Drop on parchment paper lined baking sheets, using a mini-scoop (1 Tbsp. size) for uniform sized balls.
Tip: I spray the scoop with Pam cooking spray for easy release. Clean and re-spray after each dozen or so.
Bake cookies at 350 degrees for 12-14 minutes.
Once out of the oven cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
Note: The last 5 ingredients are for the icing. Heat butter, milk and brown sugar in a small saucepan on medium-low heat for about 2 minutes. Stir to make sure it doesn’t boil up. Let mixture cool. Once cool, stir in vanilla and powdered sugar, stir until blended and slightly pourable.
Ice cooled cookies by using a pastry brush to brush icing onto each cookies. If you don’t have a pastry brush you can dip the top of each cookie into the icing.