Melt In Your Mouth, Soft Frosted Pumpkin Cookies

Time: 90 minutes
Yield: 60 cookies
Recipe slightly adapted from Better Homes and Gardens

2 C butter, softened
2 C sugar
2 t baking soda
2 t baking powder
1 t salt
1 t cinnamon
1 t nutmeg
2 eggs
2 t vanilla
1 (15 ounce) can pumpkin
4 C flour

1/2 C butter
1/2 C brown sugar
1/4 C milk
1 t vanilla
5 C powdered sugar
1 T maple syrup (optional, but fabulous)
dash salt


1. Preheat your oven to 350 degrees.
2. Toss 2 cups  softened butter (I know that's a lot, right!) and 2 cups sugar into your stand mixer or large mixing bowl. Mix it together on medium speed for 2 minutes or until it's light and fluffy. Be sure to scrape the bottom of the bowl with a rubber spatula so both ingredients get well incorporated.
3. Add 2 teaspoons baking soda and 2 teaspoons baking powder.
4. Toss in 1 teaspoon cinnamon and 1 teaspoon nutmeg. Mix until combined.
5. Add 2 eggs and mix until well combined.
6. Add one (15 ounce) can of solid packed pumpkin. You don't want Pumpkin Pie Mix, just regular 100% pumpkin. Mix it all together. It will look a little bit clumpy like this, don't worry about it. You are on the right track.
7. Add 4 cups of flour and mix until combined.
8. Spray a large cookie sheet with cooking spray and scoop the dough into 1-2 inch balls and set them on the sheet.  I like to spray the inside of my handy cookie scoop with cooking spray as well. Helps the balls come out so much better. The dough is a bit sticky.
9. Bake for 10-15 minutes, or until they spring back when lightly pressed. Take them out of the oven and let the cool on the cookie sheet, or on a wire rack.
10. To make the frosting toss 1/2 cup butter and 1/2 cup brown sugar into a medium-sized sauce pan.
11. Get that baby on the stove top and melt the butter and sugar together over medium high heat.  Whisk it around to make a nice smooth base for the frosting. Pour it into a large mixing bowl.
12. Add 1/4 cup milk, 1 teaspoon vanilla, a dash of salt and 1 tablespoon maple syrup. The syrup is optional, but wonderful. Add 5 cups powdered sugar and mix until everything is well combined and glossy looking.
13. When the cookies have cooled completely frost them with this glorious frosting of wonder. It really is heavenly. The melted butter and brown sugar give it a rich caramel like flavor.
14. Add a pinch of cinnamon to the top, if you wish. Store leftovers in an airtight container.