Pumpkin Cookies

Man oh man do I LOVE these cookies!!  They are so yummy that we usually eat them right up.  But, word of warning... if you don’t eat them right up, do NOT store them in an airtight container.  They do best sitting out on your counter.  These cookies are so moist that they will get mushy and soft (and kind of gross) if you store in a container of any kind.  Just trust me on this one.  :)

Pumpkin Cookies

Preheat oven to 375 degrees.

In mixer add:

1/2 cup softened butter

1/2 cup maple syrup

1 cup mashed, cooked pumpkin

1 tsp. vanilla

1 egg

1 tsp. baking powder

1/2 tsp. baking soda

2 tsp. Pampered Chef Cinnamon Plus (or if you don’t have that, use 1 tsp. Cinnamon and 1 tsp. Nutmeg)

2 cups freshly ground flour (spelt or wheat)

Mix all ingredients just until moistened.  Spoon onto greased cookie sheets.  Bake at 375 degrees for 12 - 16 minutes.  

Boiled Frosting

2 Tbsp. butter

2 cups powdered sugar

8 Tbsp. milk

1 tsp. vanilla

1 cup brown sugar

Boil butter, milk and brown sugar for 2 minutes.  Then stir in the powdered sugar and vanilla.  Drizzle over cookies.  If frosting is too thick, add a bit more milk.