MELT-IN-YOUR-MOUTH PUMPKIN 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
⦁ 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 (add until desired consistency/firmness)
⦁ ground cinnamon sprinkled on top (optional)

INSTRUCTIONS
1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For 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.

Source: https://dearcrissy.com/pumpkin-cookies-recipe/

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