These delicious cookies are very cake-like and moist. My son can't get enough!
1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
1 cup mashed pumpkin (If you use spiced canned pumpkin, leave out pumpkin pie spice below.)
1/2 tsp. lemon extract (don't worry if you don't have it.)
1/2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1 c. chopped walnuts (optional)
Maple Frosting (see recipe below)
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings.
Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375 for 12 min. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen.
1/4 c. butter or margarine, softened
2 1/4 c. sifted powdered sugar
2 Tbsp. milk
3/4 tsp. maple extract
Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup.
Recipe from The Southern Living Cookbook
2 cups light brown sugar