This is a wonderful recipe and makes a super soft and moist cookie. I changed the recipe up slightly, by using a half cup of brown sugar and a half cup of regular sugar instead of using just regular sugar. I didn't make any other changes to the recipe, but the addition of some cinnamon, ginger or nutmeg would be great.
The cookies were great on their own, but the icing on top is, well, icing on the
These cookies just scream fall and hopefully the weather around here will turn back to fall soon so I can make another batch to enjoy with a cup of tea. They will make a great breakfast, lunch or snack. The perfect anytime cookie.
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2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter
1/2 cup brown sugar
1/2 cup white sugar
1 c. pumpkin puree (not pumpkin pie filling)
1 tsp. vanilla
3 T butter
1/4 c. milk
1/2 c. brown sugar
1 c. powdered sugar3/4 tsp. vanilla
Preheat oven to 350.
In a mixing bowl, cream sugar and shortening. Add pumpkin, egg, and vanilla. Beat well. Add dry ingredients all at once and stir gently to form a smooth batter.
In a small saucepan combine butter, milk and brown sugar. Over medium heat bring mixture to a boil and let boil for one minute. Remove from heat and allow to cool completely. Once mixture is cool stir in powdered sugar and vanilla. Frost cookies, allow icing to set before stacking cookies.