Pumpkin Cookies

Sara Andrea

By
@Sara_Andrea

This recipe came from my friend Laura. I made only one minor change to the frosting. The original recipe uses orange juice instead of vanilla oat milk but I liked the sweeter taste with the vanilla oat milk. Thank you Laura for sharing this recipe!


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Rating:

Comments:

Serves:

12+

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
butter
1 c
sugar
1 c
canned pumpkin (not pie mix)
1
egg, beaten slightly
1 tsp
vanilla
2 1/2 c
flour
1 tsp
baking soda
2 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon

FROSTING

2 Tbsp
melted butter
2 Tbsp
vanilla oat milk (can use regular milk or orange juice instead)
3-4 Tbsp
lemon juice to taste
1/2 lb
powdered sugar

Directions Step-By-Step

1
Cream together butter, sugar, pumpkin, egg and vanilla.
2
Mix together flour, baking soda, baking powder, salt, and cinnamon.
3
Combine wet and dry ingredients. Drop by heaping teaspoonful onto greased baking sheet (grease between batches). Bake at 350 degrees for 10-15 minutes. Cookies will look cake like and have slightly browned edges. Cool slightly before moving to cooling rack.
4
To make frosting combine melted butter, vanilla oat milk, and powdered sugar. Add lemon juice 1 tablespoon at a time until desired taste and consistency (3-4 tablespoons total). Frost cookies while still hot.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids