Thank you from www.CookiesbyDave.com to my special guest sous chef, Abby Vanderbill.

SPICY PUMPKIN CAKE COOKIES

“Embrace Autumn. Celebrate pumpkin.  These pumpkins do both and with style.  The cookies are soft and perfectly cakey, plus the frosting adds a delightful touch of Autumn spice.  Embrace Autumn.  Celebrate pumpkin.  Savor one of these seasonal cookie wonders.”

COOKIE INGREDIENTS

1 cup Butter

1 cup Sugar

1 Egg

1 teaspoon Vanilla Extract

½ 15 ounce can Pumpkin

2 cups Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

½ teaspoon Salt

½ teaspoon Cinnamon

½ teaspoon Nutmeg

¾ cup Mini Semi-Sweet Chocolate Chips

 

FROSTING INGREDIENTS

½ cup Butter

½ cup Brown Sugar

¼ cup Milk

1 teaspoon Vanilla Extract

½ teaspoon Cinnamon

½ teaspoon Nutmeg

3 cups Powdered Sugar

 

Preheat oven to 350 degrees.

Cream butter and sugar.

Mix in the egg and vanilla extract.

Mix in the ½ can of pumpkin.

Mix in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Stir in the mini semi-sweet chocolate chips.

Drop by Tablespoon balls of dough onto parchment paper lined baking sheets.

Bake for 12 minutes or until the bottoms have browned.

Let cool on the baking sheets for 5 minutes and then move to racks to completely cool.

Prepare the frosting by creaming the butter and brown sugar.

Mix in the milk, vanilla extract, cinnamon, and nutmeg.

Mix in the powdered sugar.

Use a butter knife and spread about one teaspoon of frosting onto each cooled cookie.

 

Makes about 52 cookies.

Revised Source: “Melt-in-Your-Mouth Pumpkin Cookies” recipe from cookie scout extraordinaire Caryn Marcus.