In The Kitchen With Mom Mondays – Pumpkin Cookies with Brown Sugar Frosting Recipe

I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!

 This weeks recipe is the ultimate pumpkin indulgence.  It was inspired by some cookies we tried while at Apple Hill this weekend, so of course I begged Mom to replicate them – they were just too good!  And you know what?  She nailed it!  These Pumpkin Cookies are perfectly moist, yet chewy, pack a ton of pumpkiny, cinammony, sweet flavor and you finish them off with a nice dollop of homemade Brown Sugar Frosting.  Yum, yum, yum!

Cookie Dough Ingredients:

• 1 cup butter, softened
• 1 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 egg
• 1 teaspoon vanilla extract
• 8 ounces pumpkin purée
• 2 cups all-purpose flour

Heat oven to 350 degrees F. Line baking sheet with a silicone mat or parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter on high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Mix until combined, scraping bowl occasionally. Add egg and 1 teaspoon of vanilla extract and mix well. Add pumpkin purée and mix well. Add flour and mix until just combined.

Using a 2-ounce scoop, place dough on baking sheet 2 inches apart. (For smaller cookies, drop a heaping tablespoon of dough and bake for about 10 minutes.) Bake for 15 to 17 minutes or until edges are golden brown and cake tester inserted in the center comes out clean. Transfer cookies to a wire rack to cool.

Brown Sugar Frosting Ingredients:

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 3/4 cups powdered sugar
• ½ cup chopped pecans

To make the glaze, heat 1/2 cup butter and brown sugar in a small saucepan until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar, a cup at a time, until smooth. Adjust consistency of the glaze by adding more powdered sugar, if needed. Spread warm frosting immediately on cookies.  Sprinkle with chopped pecans.  The frosting will set up in 1 to 2 hours.

Enjoy!