Pumpkin Spice Cookies

I found these yummy little cookies while on Pintrest a couple of weeks back. I thought they would be a great fall cookie. I was a little disappointed in the recipe at first, it seemed like some of the ingredients were off on the measurements. I ended up improvising and making a few changes and here is the end result.

Pumpkin Spice Cookies

2 cups butter, softened

2 cups granulated sugar

1/2 cup brown sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

5 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

4 cups powdered sugar

Ground cinnamon (optional)

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Recipe adapted from Better Homes & Gardens

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