These cookies were among the dessert offerings at a recent church get-together. I could have eaten half the plate, but was happy to take home the recipe instead.
*1/2 c. sugar
*1/2 c. firmly packed brown sugar
*1 c. butter or margarine, softened
*1 c. canned pumpkin
*1 tsp. vanilla
*1 egg
*2 c. flour
*1 tsp. baking powder
*1 tsp. baking soda
*1 tsp. cinnamon
*1/4 tsp. salt
*3/4 c. chopped nuts (which I'm guessing are optional since they hadn't been added)
Preheat oven to 350. In a large bowl combine sugars and butter until fluffy. Add pumpkin, vanilla and egg, mixing well. Mix in the remaining ingredients. Stir in nuts. Drop by teaspoon onto ungreased baking sheet. Bake 10-12 minutes. Cool.
Frosting:
3 TBSP. butter or margarine
*1/2 c. firmly packed brown sugar
*1/4 c. milk
*1 1/2-2 c. powdered sugar
In a sauce pan, combine margarine and brown sugar, bring to a boil and cook for 1 minute or until slightly thickened. Cool 10 minutes, whisk occasionally. Add milk and beat until smooth. Add powdered sugar until desired thickness. Frost cookies. And the cookie I tried had a nice big pecan on top, but these don't.
1 comment:
Um, how much pumpkin?
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