pumpkin cookies

Name: Pumpkin Cookies
Prep time: 20 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup(s) butter; 1 cup(s) sugar; 1 cup(s) canned pumpkin (not pie mix); 1 - egg, beaten slightly; 1 teaspoon(s) vanilla; 2 1/2 cup(s) flour; 1 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 teaspoon(s) cinnamon; ## FROSTING; 2 tablespoon(s) melted butter; 2 tablespoon(s) vanilla oat milk (can use regular milk or orange juice instead); 3-4 tablespoon(s) lemon juice to taste; 1/2 pound(s) powdered sugar

34 Pinches 4 Photos

Sara Andrea

Eugene, OR

Updated on Sep 29, 2015

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!

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 12 +

Ingredients

1 cup butter
1 cup sugar
1 cup canned pumpkin (not pie mix)
1 - egg, beaten slightly
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
FROSTING
2 tablespoons melted butter
2 tablespoons vanilla oat milk (can use regular milk or orange juice instead)
3-4 tablespoons lemon juice to taste
1/2 pound powdered sugar

How To Make pumpkin cookies

Step 1

Cream together butter, sugar, pumpkin, egg and vanilla.

Step 2

Mix together flour, baking soda, baking powder, salt, and cinnamon.
Step 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.
Step 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.
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