Time for another fall favorite--cookies meets pumpkin! These cookies are really fluffy, cake-like and reminiscent of carrot cake, in my personal opinion...but with a pumpkin twist. Using organic ingredients, wheat flour, mind-boosting cinnamon, and lots of pumpkin, they're not too bad for you either (of course, I'm assuming you can stop after 2 cookies)!
1 Cup Butter
1 Cup White Sugar
1 tsp. Vanilla Extract
1 Can Pumpkin (15 oz)
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 Cup Whole-Wheat Flour
1 Cup Organic All-Purpose Flour
1/4 Cup Softened Butter
1/4 Cup Brown Sugar
2 Tbsp. Milk
1 tsp. Vanilla
1 1/4 Cup Powdered Sugar
1. Preheat Oven to 325 degrees F.
2. Cream together softened butter and sugar. Beat in egg and vanilla, then canned pumpkin.
3. In a separate bowl, combine baking powder, baking soda, cinnamon, nutmeg, and both flours. Slowly beat in to butter/egg mixture. Stir by hand with firm spoon if needed at the end.
4. Drop by heaping spoonfuls about 2" apart on an ungreased cookie sheet. Bake for 10-12 minutes. Cool on wire rack.
5. For frosting: Combine the softened butter and brown sugar, mix well. Stir in the milk and vanilla, then the powdered sugar. Add more powdered sugar for a thicker consistency, more milk for thinner consistency.
Spread frosting on cookies and sprinkle some cinnamon on top. Feel free to get festive, and color your icing orange or green with sprinkles. Or as an alternative to frosting, mix in some chocolate chips with the cookie batter before baking.