1cancanned pure pumpkin puree(NOT pumpkin pie filling)
1 ½teaspoonsvanilla extract
1 cuplightly packed brown sugar
¼cupheavy cream (or other milk)
In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
Store in airtight container at room temperature up to 5 days.
The cookies can be stored in an airtight container at room temperature for up to 5 days.
Some ways to customize these easy pumpkin cookies is to add mini chocolate chips to the batter or sometimes I like to top the brown sugar frosting with a sprinkle of chopped walnuts or pecans.