Buttery Pumpkin Cake Cookies

These Buttery Pumpkin Cake Cookies are the perfect way to kick off your fall!

Fall is one of my favorite times of the year. Truly! Sweater weather, cozy days snuggled on the couch by the fire, and the countdown to Christmas! All are my favorite things about fall, especially the part that we are getting closer to Christmas :) I feel the most inspired this time of year to0 and hope you will enjoy some fun new content happening on the blog!

Now, back to these cookies. They are THE perfect little taste of fall! The gooey-ness makes them feel like a cake and the brown sugar frosting is the perfect added touch. I highly recommend serving them warm! The pumpkin taste isn’t overwhelming either. It’s seriously like a taste of fall in your mouth! Enjoy!

INGREDIENTS

2 cups of butter, softened
2 cups granulated sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. pumpkin pie spice
1 tsp. salt
2 eggs
2 tsp. vanilla
1 15-oz. can pumpkin
4 cups all purpose flour

For the Brown Sugar Icing:

1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1 tsp. vanilla
2 3/4 cups powdered sugar

DIRECTIONS

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.
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.
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.

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