Pumpkin Spice Cookies

Guess what? It's my favorite time of the year... it's holiday baking time! I do the majority of all my baking this time of year but don't worry, i'm not complaining(neither is the boy).

This year we decided that everyone is getting baking as their gift. Firstly, because it's yummy(duh) and secondly because it's just more practical, money wise. Holidays always put stress on the finances(especially when our truck decides to be a jerk and cost lots of money a week before xmas...thanks!). Why buy people things that they honestly don't need? And as a matter of fact, baking supplies isn't all that cheap anyways. To me, baking is a much more meaningful gift, I mean I took the time to make it didn't I(hehe)? Plus who doesn't like baking...a whole lot of yummy, delicious baking?

Anyways, the point is, I've found a bunch of new recipes to try out this year and I'm excited to share them with you. Especially because I have been MIA for like, a year...sorry.

The recipe I'm about to share is boyfriend approved. They're fluffy pumpkin filled cookies with sugary-sweet icing on top, sprinkled with a dash of cinnamon. Yeah, I'd go make these now too.

(Recipe adapted from Better Homes & Gardens)
Ingredients

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 heaping teaspoon ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon all spice

2 eggs

2 teaspoons pure-vanilla extract

1 15-ounce can pure pumpkin

4 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon pure-vanilla extract

2 3/4 cups powdered sugar

Ground Cinnamon

Directions

Preheat oven to 350 degrees. In a large bowl beat 2 cups of butter with an electric mixer until smooth. Add the 2 cups of granulated sugar, baking powder, baking soda, salt and the 1 heaping teaspoon of cinnamon and nutmeg. Beat until combined. 

Next beat in the canned pure pumpkin. Add 1 cup of flour at a time and beat until combined. 

Drop dough by heaping teaspoons 2-inches apart on ungreased cookie sheets. Bake for 10-12 minutes or until tops are set. Transfer cookies to wire racks to cool.

While the cookies are cooling, start on the frosting. In a small saucepan heat 1/2 cup of butter and brown sugar until melted and smooth. Transfer to a medium bowl and stir in milk and 1 teaspoon of vanilla. Beat in the powdered sugar until smooth. Spread frosting on the cooled cookies. If you want, sprinkle cinnamon on top of the frosting.