this is a HUGE favorite of ours every fall, but i will share it now because of the recipe series. you can buy canned pumpkin any time of the year, so you could make this now, but i prefer to make fresh pumpkin puree from pumpkins in the fall.
also, I have to make an important disclaimer: i cannot take credit for this recipe! i got it from my friend krista. she actually calls them “pumpkin tastiness” and if you have ever had these cookies, you will know that that is an accurate description… these things practically melt in your mouth. There is no way to describe the goodness, you just need to make them for yourself :)
pumpkin tastiness cookies
1 c butter
1 c sugar
1 egg (or 2 whites)
1 c pumpkin
2 c flour
1 t. b. powder
1 t. b. soda
2 t. cinnamon
1/2 t salt
optional: a dash of nutmeg and allspice (i usually do, i think it adds diversity to the flavor)
combine all and mix. drop spoonfuls onto greased cookie sheet. bake at 350 for 10-12 minutes. makes a lot!
frosting: (though it can go without too!)
1 c brown sugar
3 T butter
4 T milk
1 c powdered sugar
1 t. vanilla
boil butter, milk and brown sugar for 2 minutes. cool and add powdered sugar and vanilla.
ice COOL cookies with warm frosting.
how to make this recipe healthier without sacrificing the taste:
*make only half the frosting (or double the cookie recipe). i usually do this, and it still makes more than enough to cover all of the cookies.
*use white whole wheat flour. i guarantee you will not taste a difference.