A few weeks ago I shared with you that I was not a pumpkin lover but that I had decided I needed to embrace pumpkin!
I think I have succeeded!
First there were the yummy Pumpkin Bars.
Then there was the creamy and delicious Pumpkin Cheesecake
And on Wednesday there were the amazing Pumpkin Pie Milkshakes!
I have one more pumpkin recipe to share with you and I think you are going to like it as much as the other yummy pumpkin recipes.
Today’s pumpkin recipe is for Pumpkin Cookies with Maple Frosting. Just like with the pumpkin bars, I think the best part of this cookie may just be the frosting! Yum!!
These cookies are moist and delicious and the frosting makes them even better. I put chocolate chips in half the batch which my chocolate loving father adored but I think I actually preferred them without the chips. Try it both ways and see what you think!
I shared these cookies with two different people and they both called and asked for the recipe – it’s a keeper!
This recipe comes from Melissa, an amazing baker of some pretty amazing cakes and other things, over at The Good Apple.
What’s your favorite way to eat pumpkin?
One Year Ago: Dinner Time – Sesame Chicken
Pumpkin Cookies with Maple Frosting
1 C butter
1/2 C brown sugar
1/2 C white sugar
1 C canned pumpkin
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Cream sugar and butter. Add pumpkin, egg and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Boil 3 Tbsp butter and 1/2 C brown sugar until mostly smooth (Approx. 2 to 3 minutes) Cool and add 1/4 C milk and 2 C powdered sugar or until desired consistency and whip with hand mixer until smooth. Spread onto cookies.