Today we are still thinking pumpkin. Here is a wonderful recipe that I adapted from one I found on Pinterest. My family thinks these are the best pumpkin cookies ever! The Butterscotch Frosting really makes these cookies over the top good!
Butterscotch Pumpkin Cookies
2 cups flour
1- 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 cup butter
1 cup sugar
1 cup canned pumpkin
1 cup chopped pecans (toasted)
Butterscotch Frosting: 6 Tablespoons butter
1/3 cup brown cane sugar
2 cups powdered sugar 1 or more teaspoon(s) water to right consistency
Preheat oven to 375 degrees. Chop pecans. In a saute pan, toast pecans until fragrant. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, cinnamon,ginger and nutmeg. Set aside. In a large bowl (or mixer) cream together the sugar and butter. Add one egg. Stir in the pumpkin. Add flour mixture and mix until incorporated. (Do not over mix.) Stir in pecans by hand. Drop with a teaspoon onto a cookie sheet. Bake at 375 degrees for 10 – 12 minutes.
For the Frosting:
Heat butter in a a saucepan. Add brown sugar and stir. Remove from heat and whisk in the powdered sugar. Add a teaspoon of water or more until you reach desired consistency. Frost the cookies. Grate a little more nutmeg over the top before the frosting sets. Wait at least five minutes, then sample!
|Pumpkin Chewy Deliciousness|
Linked to What I Love Wednesday