I came across this recipe for melt in your mouth pumpkin cookies on pinterest and would like to pass it on to you on this miserable rainy day  (I thought FALL was coming, not spring?). These cookies are a sweet delight for the upcoming colder months and the best part is that it uses up more of my home grown pumpkin puree!!  Are you getting sick of pumpkin recipes from me yet?! 

A few notes: this recipe is HUGE! It made about 60 cookies, so you may want to half it or freeze some of the cookies for later. Also, in my opinion the frosting is a MUST - the cookie itself is not bursting with flavor, although the cinnamon and nutmeg add a nice light taste. The frosting is really what makes these cookies such a treat. 
 
The link to the website I got the recipe from is here, but I have explained all of the directions below.

Recipe:
Cookies:
2 cups butter, softened
2 cups granulated sugar
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2 eggs
2 tsp vanilla
1- 15 ounce can of pumpkin (or 2 cups of home made pumpkin puree!)
4 cups all purpose flour

Frosting:
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 tsp vanilla
3 to 4 cups of icing sugar
ground cinnamon (to sprinkle on top)

Directions:
-Preheat your oven to 35o degrees.
-Add your softened butter to your stand mixer, beat for about 30 seconds until smooth. Add sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Blend well.
-Add in your eggs and vanilla. Blend well. Combine your pumpking puree. Warning! At this point your dough will look like curdled milk- dont worry! Once you add the flour it will start to look normal again.
-Add the flour in. Because this recipe is so big your stand mixer may not be able to blend all the flour in. If this happens, get out that old wooden spoon and get mixin'!
-Drop onto a cookie sheet with a cookie scoop or a teaspoon. Bake for 10- 12 minutes (Make sure your rack is in the middle or middle-top of your oven. My cookies only took 10 minutes.)
-For your frosting, heat the butter and brown sugar in a sauce pan until melted and smooth. Transfer this to your stand mixer bowl,  add in your vanilla and milk. Now you can begin  blending in your icing sugar. Whip until smooth and you get the desired consistency for your cookies. I used the full 4 cups of icing sugar for my cookies.
-Once your cookies cool, frost them, sprinkle a little cinnamon on top, grab a cup of your favourite coffee and enjoy this sweet autumn delight!

Another harvest pumpkin recipe to pleasure your taste buds with! I really enjoyed these muffins, but if you have a husband like mine, who isn't  overly fond of sweet things, leave out the optional crumble topping. However, if you are a sugar-nut like myself, the crumble topping is a must!

2 1/2 cups flour
2 tso baking powder
1 1/4 tsp pumpkin pie spice
1 tsp ground cinnamon
pinch of nutmeg
1 tsp salt
12 Tbsp unsalted butter, melted
2 cups packed brown sugar
1 can or 15 oz (or 2 cups home-made puree) pumpkin puree
3 large eggs

Optional Crumble Top:
1/2 cup flour
1/8 cup packed brown sugar
1/2 tsp cinnamon
pinch of salt
3 Tbsp room temperature unsalted butter

Directions:
Preheat your oven to 375 degrees.
In a large bowl, combine dry ingredients. Mix well.
In another bowl. combine butter, sugar, pumpkin and eggs. Mix well.
Add dry ingredients to wet, stir.
Pour batter into muffin pans (use liners or spray with Pam).
Sprinkle the crumble over top of your muffins.
Bake 25-30 minutes. To check if they are fully cooked, insert a toothpick into the muffins. It should come out clean. This recipe made a dozen large muffins.

Enjoy!

Recipe source: Small & Friendly Blog