Pumpkin Spice Cookies

We need to talk about these cookies, you guys.

Because they are really, really, really good. For starters, they're like little soft fluffy spicy pumpkin cakes. Also, the icing is outrageous, especially when you use the fancy-schmancy vanilla bean paste you bought at Sur La Table after a cooking class (I'm pretentiously referring to myself in the second person!). Combined, they're little flavor bombs of buttery, doughy, pumpkin-y goodness. They're sugar and spice and pretty much everything nice (hey-o) about fall. 

And did I mention they make your apartment smell absolutely incredible while they're baking in the oven? All the more reason to gather the ingredients and bake a batch of these, pronto. For at the very least you will make your neighbors very, very jealous.

Pumpkin Spice Cookies

Cookies (makes approx. 30 cookies)

1 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp. vanilla

1 cup canned pumpkin

2 cups all-purpose flour

1 tsp. baking soda

1 tbsp. cinnamon

1/2 tsp. cloves

1/2 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. salt


3 tbsp. butter

1/4 heavy cream

1 cup confectioner's sugar

1 tsp. vanilla

1/2 cup packed brown sugar

pinch of salt

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin.

In a medium bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Add to pumpkin mixture and mix well.

Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.

To make frosting, combine butter, cream and brown sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool, then stir in confectioner's sugar. Spread frosting over cooled cookies.

The cookies don't flatten much while baking, so use the bottom of a glass to press down slightly just as they come out of the oven.

(My only copy of this recipe is a printout and I have no idea which site I originally downloaded it from, so apologies to the original recipe writer for ripping it off.)