Thursday, November 18, 2010

Pumpkin Cookies with Maple Frosting

I told you, I have definitely been on a major pumpkin kick.  This time I left out the cream cheese frosting and used maple frosting.  Yummy!!!  I would of never thought to pair these two combinations but they were absolutely delicious and were a huge hit.  I took these to my children's school for a teachers and staff luncheon and they loved them.  They requested the recipe so here it is you wonderful teachers and secretaries!!  I sure appreciate all your hard work :)

1 c. butter, softened
1/2 c. brown sugar
1/2 c. white sugar
1 c. canned pumpkin
1 egg
1 t. vanilla
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. salt
3 T. butter, softened
1/2 c. brown sugar
1/4 c. milk
1/4 t. maple flavoring
2 1/2 c. powdered sugar

1.  Preheat oven to 350 degrees.  Cream butter and sugar together, until light and fluffy.  Add pumpkin, egg, and vanilla; mix well.  Add flour, baking soda and powder, cinnamon and salt and mix until well combined.  Drop by spoonfuls (or a medium scoop is awesome for this) onto an non-greased cookie sheet.  Bake for 12-14 minutes.  Remove and let sit on pan for 2 minutes and then cool completely on cooling rack.

2.  To make frosting, with an electric hand mixer, beat butter and brown sugar until light and fluffy (1-2 minutes).  Add milk, maple flavoring, and powdered sugar and beat until smooth and creamy.  Spread on cooled cookies.  Enjoy!

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