Soft Pumpkin Cookies with Cinnamon Buttercream Frosting

September 16, 2014

147

When we were growing up, we hardly ever had anything with cream cheese in it. To be honest, I don't think that we ever had anything with cream cheese frosting. I found out when I was older that it was because my mom really doesn't like cream cheese! I have more than made up for my lack of cream cheese during my childhood - I could eat cream cheese frosting on anything! It pretty much compliments every dessert known to man. During pumpkin season, cream cheese and pumpkin are like pean

Cookies:
1 cup butter, softened
¾ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 egg
1½ teaspoons vanilla
½ can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour
Frosting:
¼ cup butter, melted
2-3 cups powdered sugar (more or less depending on how thick you like it)
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon cinnamon

Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until...
See the full directions on my site

Nutritions

Calories
152

Sodium
72mg
3% DV

Fat
6g
10% DV

Protein
1g
2% DV

Carbs
23g
7% DV

Fiber
0.6g
2% DV

Baked