Pumpkin Cookies

I originally tried these at work when a coworker brought some in. I've never eaten anything like them before--soft like a biscuit or muffin, but with the sweetness of a cookie. I had to ask for the recipe. When I got it, I modified it a bit, using a different icing, subbing half the sugar for brown, and adding a bit of salt and vanilla. But in the end, I'm not sure those changes made that much of a difference because these are so good as is.

I did a search for other pumpkin cookie recipes and found a ton of them, each very similar. So apparently I've been out of the loop on this one.



Pumpkin Cookies

1 stick butter, softened
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder

3 tbsp butter, softened
3 cups powdered sugar
3 tbsp milk
2 tsp vanilla (or try 2-3 tsp maple syrup for variety)

1. Cream the butter and sugar. Add the pumpkin and egg and beat until well combined.
2. Add all the dry ingredients and blend, careful not to overmix.
3. Drop the cookies onto a baking sheet and bake for 10-15 minutes, depending on size. I take mine out when they are a bit firm to the touch on the top, but soft underneath.
4. To make the frosting, combine the last 4 ingredients and whisk until all lumps are gone. Frost the cookies after cooled.
   

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