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
Frosting:
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!
Adapted from: Your Homebased Mom
Sharing this with: Paisley Passions, Fireflies and Jellybeans, Ain't She Crazy, Frou Frou Decor, Fingerprints On the Fridge, Sugar Bananas.
Sharing this with: Paisley Passions, Fireflies and Jellybeans, Ain't She Crazy, Frou Frou Decor, Fingerprints On the Fridge, Sugar Bananas.