Tuesday, November 26, 2013

Melt-in-Your-Mouth Pumpkin Cookies

If you are looking for an easy, delicious, hand-held, pumpkin-spice flavored dessert for Thanksgiving, I have the perfect recipe for you. These Melt-in-Your-Mouth Pumpkin Cookies are the most ridiculously moist, soft, and chewy cookies I have ever tasted. They really do 'melt in your mouth'! Ok... this recipe is by no means a 'skinny' recipe (just look at all that butter!), but the cookies turned out so delicious I had to share. I only made a half batch, but they started to disappear so quickly I should have made the whole batch!


Seriously, this pumpkin cookie recipe is a keeper!! I think they might be my new favorite cookie of ALL TIME. Nom Nom!!

Melt-in-Your-Mouth Pumpkin Cookies
recipe from www.bhg.com
Makes: about 60 cookies


Ingredients:
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15 ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2 3/4 cups powdered sugar
Ground cinnamon (optional)

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.


I'm taking these pumpkin cookies to my co-workers tomorrow as a pre-Thanksgiving treat! I am confident they will be a hit!! SO GOOD! Although you don't have to frost them... I think frosting the cookies and sprinkling them with cinnamon definitely adds another (amazing) layer of flavor to the cookie.

Oh I'm in love.....

Hope you all have a Happy Thanksgiving!!

*Janel*


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