Scale
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
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
- Preheat oven to 350 degrees.
- 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.
- In another bowl whisk together the baking powder, baking soda, salt, cinnamon, nutmeg, and flour, until well combined.
- Gradually add in the flour mixture to the wet ingredients in step 1, 1 cup at a time until everything is well incorporated.
- 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.
- 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.
- 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