Frost on the pumpkins

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(from BearNakedBaker’s recipe box)

100 best cookies

Source: BearNakedBaker

Prep time: 15 minutes
Cook time: 10 minutes
Serves 60 people

Categories: Cookies

Ingredients

  • 2c.butter, softened
  • 2c. sugar
  • 2t. baking powder
  • 2t. baking SODA
  • 1t. sea salt
  • 1t. cinnamon
  • 1t. fresh ground nutmeg
  • 2 eggs
  • 2t. vanilla
  • 1 15oz. can pumpkin
  • 4c. flour
  • ...ICING...
  • 1/2c. butter (melt and browned) with
  • 1/2c. packed brown sugar...stir in (off heat)
  • 1/4c. Half and Half (or milk)
  • 1t. vanilla
  • 1t. cinnamon
  • add to
  • 2-3/4c 10x sugar

Directions

  1. 350* oven/ use purple scoop (#40)

  2. Mixer (on #4 speed)

  3. Beat 2c. butter for 30 seconds. Add sugar, baking powder,baking SODA, salt and 1 t. cinnamon and nutmeg. Beat until combined. Beat in eggs and 2t. vanilla until combined. Beat in pumpkin. Beat in as much flour as you can with mixer. Use a wooden spoon to stir in any leftover flour.

  4. Use ice cream scoop to drop dough 2" apart on parchment lined cookie sheets.

  5. (tablespoon- if no scoop)

  6. Bake 8-12 minutes or until tops are set. Transfer cookies to wire racks to cool completely.

  7. Make icing as directed above and ice cookies when cool.

  8. 60 cookies.

  9. notes: Cookies made be mixed a day ahead and tightly covered and refrigerated.

  10. Bring to room temp before baking.

  11. Icing should be made fresh and dries quickly.

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