- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup butter
- 1 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- Frosting:
- 3 tablespoons butter
- ¼ cup milk (I use almond)
- ½ cup brown sugar
- 2 teaspoons instant coffee granules
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon heavy cream
- Sift flour through salt together. In separate bowl, cream together sugar and butter. Add pumpkin puree, egg, and vanilla. Mix together well.
- Add dry ingredients to pumpkin mixture and stir until incorporated.
- Drop by tablespoons on parchment lined cookie sheet. Bake 14 minutes at 350. Cookie will spring back when lightly touched.
- Transfer to cookie racks and cool.
- To make frosting: Melt butter in saucepan and cook just until butter begins to brown. Add coffee granules, milk, brown sugar and bring to a slow boil. Cook for 2 minutes. Remove from heat and let cool completely.
- When cooled, stir in powdered sugar, vanilla, and heavy cream. Spoon over cooled cookies and sprinkle with freshly grated nutmeg.
Pam
Shelby, I'm more than ready for PSL everything it is like being wrapped in a blanket on a chilling morning.
Once the pumpkin drinks and food start showing up I sink into my Fall laid back mood.
Elizabeth
I'm pinning too! Welcome to fall!