These little pumpkin spiced gems are the best of fall!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Servings: makes approx. 48 cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 cup pumpkin puree
- 1 tsp vanilla
- 3/4 cup chopped walnuts
- 1 cup chopped dates
- 2 Tbsp butter
- 4 Tbsp milk
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 3/4 tsp vanilla
- Preheat the oven to 350 degrees.
- Sift flour, baking soda, baking powder, and salt and cinnamon together in medium bowl.
- Cream together butter, sugar, egg, pumpkin puree and vanilla.
- Add dry ingredients and mix until combined.
- Stir in walnuts and dates.
- Drop by tablespoons onto cookie sheets.
- Bake for 12 minutes at 350 degrees.
- Bring 3 Tbsp butter, milk and brown sugar to a boil over medium heat for 2 minutes.
- Remove from heat and let cool slightly.
- Beat in powdered sugar and vanilla until creamy and smooth.
- Frost cookies while slightly warm
Sift the dry ingredients into a medium bowl.
Add all the wet ingredients to a large bowl: butter, sugar, egg, pumpkin and vanilla. Mix until combined and then add the dry ingredients. Mix again until combined.
Drop by tablespoon onto your favorite cookie sheet, no need to grease ahead of time. I use my favorite cookie scoop to get the same size cookies every time. Bake at 350 degrees for 12 minutes.
I start the frosting, as I put the first pan of cookies in the oven, so the frosting and the cookies are warm.
Bring the butter, milk and brown sugar to a boil and cook for 2 minutes. Remove from the heat and let cool 5 minutes. Then move to a bowl and add the powdered sugar and vanilla. Beat until smooth.
While the cookies are warm, I turn them upside down and dip into the frosting. Swirl as you lift the cookie up. Place on cooling rack to set.
Perfectly frosted cookies, every time!