These are very soft so are tricky to ice so don’t make the icing too stiff. The icing makes them!
Recipe By:
I got it from Hilary but it’s all over the Internet
Ingredients:
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners’ sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
1 pinch salt
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together n 1 cup butter 1/2 cup white sugar and 1/2 cup brown sugar. Add eggs and 1 teaspoon vanilla. Mix well. Stir in pumpkin.
3. In medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, 1/2 teaspoon salt and flour. Add to pumpkin mixture and mix well.
4. Drop by 2-tablespoon-sized balls onto a lightly greased or parchment-covered cookie sheet. Bake for 10-12 minutes.
5. To make frosting: In a medium saucepan, combine 3 tablespoons butter, cream, and 1/2 cup brown sugar over medium heat.
6. Cook, stirring occasionally, until mixture just begins to boil.
7. Remove from heat and stir in 1 teaspoon vanilla.
8. Cool then stir in confectioner’s sugar.
9. Spread frosting over cooled cookies.
