Pumpkin Cookies

These cute little pumpkin cookies have white chocolate chips embedded for an additional taste to accompany/accent the pie spice!

I just love this time of the year when you find all kinds of pumpkin recipes floating around on blogs and in magazines.

There was a Wild Rose Concert at Trinity Lutheran Church on Sunday afternoon and parishioners were asked to provide cookies...a great opportunity to try a new recipe!!!

I combined a couple of recipes and came up with this cute little morsel.

1 cup softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla
15 oz. can pumpkin
4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
12 oz. bag white chocolate chips

Cream the softened butter and both sugars until smooth.
Beat in the egg, vanilla, and pumpkin.
Combine dry ingredients and slowly add to the butter/sugar mixture, mixing until well blended. By hand, stir in the white chocolate chips.

Pre-heat the oven to 350 degrees.

On a parchment lined cookie sheet, drop generous teaspoonfuls of batter. Bake 10 - 12 minutes, remove from oven and allow to cool for a couple of minutes, then remove to rack for further cooling.

Frosting:

3 tablespoons butter
1/2 cup brown sugar
1/4 cup whole milk
2 cups powdered sugar

Combine the butter and brown sugar in saucepan over medium heat, bring to a boil and continue cooking for about a minute. Remove from heat and cool for 10 minutes.

Beat into the above mixture 1/4 cup milk and mix until smooth. Slowly add the powdered sugar and mix until smooth.

Spread frosting on cooled cookies...or fancy them up a bit by using a decorator bag & tip of your choice and finally top with a little fall Wilton leaf.

Have a nice glass of cold milk ready and indulge in a couple of pumpkin cookies (they are small you know)!

Happy Fall Everyone!