Print Options:

Pumpkin Cookies

 2 cups Butter (soft)
 2 cups Sugar
 2 tsp Baking Powder
 2 tsp Baking Soda
 1 tsp Salt
 1 tsp Cinnamon
 1 tsp Nutmeg
 2 Eggs
 2 tsp Vanilla
 15 oz Canned Pumpkin
 4 cups Flour
 ½ cup Butter
 ½ cup Brown Sugar
 ¼ cup Milk
 1 tsp Vanilla
 2 ¾ cups Confectioners' Sugar
 Cinnamon (for garnish)

In a large bowl, beat butter on high for 30 seconds. Add the dry ingredients to the butter, mixing well. Add the eggs, vanilla, and pumpkin; beat to combine. Gradually add the flour; mixing until the flour is incorporated and the batter is stiff. Drop individual tablespoons of batter onto an ungreased baking sheet, spacing the cookies 2 inches apart.


Bake at 350 for 10-12 minutes or until the tops are set. (If you want giant cookies, scoop out ΒΌ of batter, space 2 inches apart, and bake for 13-15 minutes.) Remove from oven and cool on a wire rack.


In a medium saucepan, heat the butter and brown sugar until melted. Once the mixture is smooth, stir in the milk and vanilla; then beat in the confectioners' sugar. Frost and sprinkle the cookies with some additional cinnamon, if desired.