How many does this serve?:
30
Prep Time:
2 hours 20 mins
Cook Time:
10 mins
Ingredients:
Cookies
- 2.5 cups all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- ½ tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla
- ½ cup canned pumpkin (not pumpkin pie filling)
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 tsp vanilla
- 3-4 cups powdered sugar (add until desired consistency/firmness)
- ground cinnamon sprinkled on top
Instructions:
-
Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
-
In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
-
Slowly add in the flour mixture. The dough will be very sticky.
-
Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
-
When ready to bake, take the dough out of the fridge.
-
Preheat the oven to 350F degrees & bake for 8-10 mins, or until the tops look just set. Transfer to wire rack to cool.
- In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
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