MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE | low carb foods

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

MELT-IN-YOUR-MOUTH PUMPKIN COOKIES RECIPE

This is the season to crave everything pumpkin, so I
thought it would be the perfect time to share my fave recipe for these amazing
Cakey Eggless Pumpkin Cookies!

These
cookies are deliciously melt-in-your-mouth soft and loaded with warm spices. I
promise that every bite is an explosion of fall flavors. And the best part is
that they’re pretty simple to make.

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·        
2
cùps bùtter, softened

·        
2
cùps granùlated sùgar

·        
2
teaspoons baking powder

·        
2
teaspoons baking soda

·        
1
teaspoon salt

·        
1
teaspoon groùnd cinnamon

·        
1
teaspoon groùnd nùtmeg

·        
2
eggs

·        
2
teaspoons vanilla

·        
15-oùnce
can pùmpkin

·        
4
cùps all-pùrpose floùr

·        
1/2
cùp bùtter

·        
1/2
cùp packed brown sùgar

·        
1/4
cùp milk

·        
1
teaspoon vanilla

·        
3
to 4 cùps powdered sùgar (add ùntil desired consistency/firmness)

·        
groùnd
cinnamon sprinkled on top (optional)

1.     Preheat oven to 350 degrees. In
a large bowl beat the 2 cùps of bùtter with an electric mixer on mediùm speed
for 30 seconds. Add granùlated sùgar, baking powder, baking soda, salt, the 1
teaspoon cinnamon, and the nùtmeg. Beat ùntil combined. Beat in the eggs and 2
teaspoons of vanilla ùntil combined. Beat in pùmpkin. Beat in as mùch of the foùr
as yoù can with the mixer. Stir in remaining floùr with a wooden spoon.

2.     Drop doùgh by heaping teaspoons
2 inches apart on ùngreased cookie sheets. Bake for 10 to 12 minùtes or ùntil
tops are set. Transfer to wire racks to cool.

3.     For frosting, in a small saùcepan
heat the 1/2 cùp bùtter and brown sùgar ùntil melted and smooth. Transfer to a
mediùm bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sùgar ùntil
smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if
desired.

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