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Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jenna
  • Yield: 4 dozen 1x

Ingredients

Scale
  • 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

Frosting:

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar
  • ground cinnamon sprinkled on top

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl beat the 2 cups of softened butter with sugar using an electric hand mixer on medium speed for 30 seconds. Next add the eggs, vanilla, and pumpkin and continue beating until well combined.
  3. In another bowl whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and flour, until well combined.
  4. Gradually add in the flour mixture to the wet ingredients in step 1, 1 cup at a time until everything is well incorporated.
  5. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops is set. Transfer to wire racks to cool.
  6. For the frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
  7. Serving Size: 1 cookie

Notes

myWW points: Blue  7; Green 7;  Purple  7


Nutrition

  • Serving Size: 1 cookie
  • Calories: 200.6g
  • Sugar: 18.3g
  • Fat: 10g
  • Saturated Fat: 6.1g
  • Carbohydrates: 27g
  • Fiber: .6g
  • Protein: 1.6g