Tuesday, November 4, 2014

Soft Frosted Pumpkin Cookies

Last weekend my daughter and her family moved into their new house.  They have been gradually moving for the past several weeks, but Saturday night was the first night sleeping there.  The old house hasn't sold, but it was time to move before winter sets in.  Anyone interested in a nice older home on the Fox River in Berlin Wisconsin, it is available.  Moving is a chore no matter how efficient a person tries to be.  That is why, at the end of the day, my daughter's friend brought a big plate of delicious pumpkin cookies.  I usually like crunchy cookies, but these are super good.  I asked for the recipe, and here it is.

It looks like the original recipe for these cookies came from
These cookies would be good by themselves, but she frosted them which made them even better.

Soft Pumpkin Cookie

  • 1 (15 ounces) can pumpkin
  • 4 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup (8 ounces) butter, softened
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 4 eggs
Instructions: Into a large mixing bowl, measure all ingredients. With a mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.
Preheat oven to 350°. Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart.  Bake cookies for 14 to 18 minutes, or until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired.

Makes about 6 dozen


1 stick softened butter
1 (8 ounce) cream cheese
4 cups powdered sugar

Mix ingredients until creamy, adding a little milk to get the right consistency to ice the cookie.

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