Melt in Your Mouth Pumpkin Cookies
Yield: about 60 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes per batch
Ingredients:
2 cups salted butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
Frosting:
1 cup softened butter
8 oz. cream cheese
2 teaspoons vanilla
4-6 cups powdered sugar (I use 4.)
Ground cinnamon
Directions:
1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting: Beat butter on medium speed for 30 seconds; add cream cheese and vanilla mixing together until well blended; add powdered sugar 1 cup at a time; try to mix all the powdered sugar with the mixer; spread on cookies and sprinkle with cinnamon.
Warning – this recipe makes A LOT of cookies and a ton of frosting. Be prepared to have leftover frosting.
