Sue's Pumpkin Cookie Recipe
Frosting makes these soft pumpkin cookies a little more special.
Servings 24
Cost 5
Ingredients
- ½ cup salted or unsalted butter 114 grams
- 1 ½ cups brown sugar 300 grams
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 2 ½ cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon ginger
- 1 cup chopped walnuts
- Candy corn and walnut pieces (optional)
Buttercream Frosting
- ⅓ c. soft butter salted or unsalted is fine
- 3 c. powdered sugar
- 1 ½ t. vanilla
- 2 T. cream
Instructions
- With an electric mixer, cream the butter and sugar.
- Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and lemon juice.
- Gradually add dry ingredients, stirring until well blended. Stir in walnuts.
- Drop by tablespoonfuls onto lightly greased cookie sheets and bake at 375 for 12-14 minutes. When cool, frost with Buttercream Frosting. Decorate frosted cookies with walnut pieces and candy corn if desired.
- To make the frosting, beat together the butter and sugar. Stir in vanilla and cream; beat until smooth.
