melt in your mouth pumpkin cookies

With Thanksgiving just a few days away (for those in the US), I thought I would give you one more thing to be thankful for! 

I am a big fan of pumpkin cookies and I've made several different recipes over the years. This one is BY FAR the best I've ever had. If you like pumpkin cookies, do yourself a favor and try this recipe TODAY! The cookies are so good, and there aren't really words to describe the frosting. I eat them for breakfast.

(Recipe from Better Homes & Gardens)

Cookies
· 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
· 2-3/4 cups powdered sugar
· Ground cinnamon (optional)

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 for 10-12 minutes or until tops are set. Transfer cookies to a wire rack and 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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I double the frosting recipe because it doesn't make quite enough for me. I like to pile it on! Believe me, you will be so happy these little pieces of heaven have come into your life. You're welcome :)

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