Categories: Cookies

Ingredients

• 2c.butter, softened
• 2c. sugar
• 2t. baking powder
• 2t. baking SODA
• 1t. sea salt
• 1t. cinnamon
• 1t. fresh ground nutmeg
• 2 eggs
• 2t. vanilla
• 1 15oz. can pumpkin
• 4c. flour
• ...ICING...
• 1/2c. butter (melt and browned) with
• 1/2c. packed brown sugar...stir in (off heat)
• 1/4c. Half and Half (or milk)
• 1t. vanilla
• 1t. cinnamon
• add to
• 2-3/4c 10x sugar

Directions

1. 350* oven/ use purple scoop (#40)

2. Mixer (on #4 speed)

3. Beat 2c. butter for 30 seconds. Add sugar, baking powder,baking SODA, salt and 1 t. cinnamon and nutmeg. Beat until combined. Beat in eggs and 2t. vanilla until combined. Beat in pumpkin. Beat in as much flour as you can with mixer. Use a wooden spoon to stir in any leftover flour.

4. Use ice cream scoop to drop dough 2" apart on parchment lined cookie sheets.

5. (tablespoon- if no scoop)

6. Bake 8-12 minutes or until tops are set. Transfer cookies to wire racks to cool completely.

7. Make icing as directed above and ice cookies when cool.

8. 60 cookies.

9. notes: Cookies made be mixed a day ahead and tightly covered and refrigerated.

10. Bring to room temp before baking.

11. Icing should be made fresh and dries quickly.

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