These are so good. I had some canned pumpkin leftover and I will have to make more of these. I did not ice them but you can do a glaze. Adapted from a Genius Kitchen recipe. These would be good with walnuts and or chocolate chips. I did not take a lot of photos but trust me, they are good.
- 1/2 cup butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed brown sugar
- 1 1/2 cup canned pumpkin
- 1 egg
- 1teaspoon pure vanilla extract
- 2cups unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon soda
- 1 1/2 teaspoons roasted cinnamon
- 1 teaspoon ground roasted ginger
- 1⁄4 teaspoon salt
Preheat oven to 350 degrees.
Have ready some ungreased baking sheets.
In a large mixing bowl, cream butter and the sugars together until light and fluffy.
Blend in pumpkin, egg and vanilla extract.
In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
Mix flour mixture into butter-sugar mixture.
Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
Bake the cookies for 11-15 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for a least one half hour, then frost with glaze.
3 tablespoons butter
1⁄2 cup firmly packed dark brown sugar
1⁄4 cup milk
1 1⁄2 – 2cups confectioner’s sugar