Pumpkin Cookies with Brown Sugar Frosting

A friend of mine shared this cookie recipe with me several years ago (thanks, Marci!) and it’s still my favorite.

The cookies are always light and moist.  In fact, they’re delicious without any frosting at all  but the brown sugar frosting provides a nice change from the traditional pumpkin cookie with chocolate chips in it.

For the cookies:

2 cups flour 1 1/2 tsp baking powder 1 tsp. ground cinnamon 1/4 tsp. baking soda 1/4 tsp. ground allspice 1 cup butter, softened 1 cup sugar 1 egg 1 cup canned pumpkin *you can also add 1 cup chopped, toasted pecans to this recipe, but I generally skip them.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda and allspice.  Set aside.

In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.  Add sugar and beat until combined.  Add egg and beat until incorporated.  Stir in pumpkin.  Add flour mixture, stirring with a wooden spoon.  Add nuts, if desired.

Drop dough by rounded tablespoons 2 inches apart on an ungreased cookie sheet.  Bake at 375 for 10-12 minutes (I usually bake for 10 minutes so they don’t dry out at all) or until bottoms are lightly browned.  Transfer cookies to a wire rack and let cool.

Now for the frosting!

Brown Sugar Frosting 6 Tb. butter 1/3 cup packed brown sugar 2 cups sifted powdered sugar 1 tsp. vanilla 2-3 tsp. hot water In a medium saucepan, heat and stir butter and brown sugar until butter melts.  Remove from heat and stir in powdered sugar and vanilla.  Stir in enough hot water to make a smooth, spreadable frosting.  Frost cookies immediately.  If frosting becomes grainy and hard to spread, add a few more drops of hot water and stir until smooth.

Store in airtight container for up to 3 days.  Yield:  about 40 cookies.

And just because I’m curious…  what’s YOUR favorite pumpkin recipe?

Hopeful Homemaker

Pumpkin Inspiration

No proper celebration of the pumpkin would be complete without a glance at the many beautiful ways pumpkins are used to decorate during the harvest season.  I rounded up a few of my favorites to share…

Can you believe this beautiful shot?  It makes me want to be a farmer… can I please live there?  You can find the image here .

And while we’re at it, I’d like this front porch:

The pumpkins, planters, flowers, leaves and brick are all so similar in color that the overall composition of this porch is almost a two-tone effect.  I love the contrast of the warm oranges against the stark white.  Image from Martha Stewart via Holidash .

While we’re outside, we might as well go for it.  For years I’ve been dreaming of having a pumpkin carnival in my yard.  I’d be thrilled if it looked something like this.

Simple and classic.  I love that picture frame! (Image found here .)

I love the whimsy in this decorated pumpkin ( above ).  What a fun creative experience it would be to try something like it.

A white pumpkin sitting atop silver brings this fall squash to a new level of sophistication and beauty.  It would be fun to create a table setting based on this lovely centerpiece (image here ).

And finally, who would like to join me for lunch right here?

I’ve been in love with Heather Bullard’s photography for a while now.  Hers was one of the first blogs I ever read.  For more pretty shots, read her entire post on the arrival of autumn and enjoy the rest of her site as well.

Two of these images call to my heart.  Any guesses which?  Which is your favorite?


Pumpkin Dip

This is my newest pumpkin recipe,  shared this season by a good friend.   I like it so much that it’s first on the list for my “Queen of the Season” series.

It’s quick and easy, tastes light, and requires no cooking!  The ingredients are easy to keep on hand and it makes a good-sized batch.  My family loved it.  Are you interested yet?  Here goes!


1 small (15 oz) can pumpkin 16 0z Cool Whip 1 package (5 oz)  instant vanilla pudding 1/4 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. allspice 1 tsp. cinnamon 1/2 cup raw sugar or brown sugar gingersnap cookies (I used Anna’s Gingerthins.  You can find them at Costco during the holiday season, or call your local grocery stores to locate some.)

In a bowl, mix together pumpkin, pudding and spices.  Fold in Cool Whip.  Just before serving, mix in raw sugar.  Serve as a dip with gingersnap cookies or with sliced granny smith apples for a healthier treat.  I served it in these little bowls for the perfect sized serving.   This dip will keep in the refrigerator for a few days.  It’s delicious, and I hope you love it!


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