Makes about 5 dozen cookies.
For Cookies:
3/4 cup chopped walnuts or pecans
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 cup canned pumpkin (NOT pumpkin pie filling)
1 teaspoon vanilla extract
1 large egg, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
For Frosting:
4 ½ tablespoons unsalted butter
3/4 cup dark brown sugar, firmly packed
¼ cup whole milk plus 2 Tablespoons
2 1/2 to 3 cups confectioner’s sugar
Heat the oven to 350 degrees Fahrenheit. Grease two baking sheets or line with parchment.
Sprinkle the nuts over an ungreased baking sheet and bake for approximately 8 minutes, until lightly toasted, stirring once midway through. Set aside to cool.
In a large bowl, with an electric mixer on high speed, cream the softened butter with the granulated and brown sugars until fluffy. Blend in the pumpkin, vanilla extract, and egg, until thoroughly mixed. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Add to the creamed mixture and blend just until mixed. Blend in the chopped nuts. Chill for approximate 15 minutes so the dough, which is quite soft, is easier to work with.
Drop dough by rounded tablespoon onto the prepared baking sheets, leaving 2 to 3 inches between (1 dozen per sheet). Bake for 12 to 14 minutes, until lightly golden. Let cool on the baking sheets for 1 to 2 minutes, then place on wire racks to cool completely.
Wash and grease the cookie sheets and use for the remaining cookie dough.
Make the frosting: In a medium saucepan, melt the butter over low heat. Add the brown sugar, and increase the heat to medium, stirring constantly, until the mixture is bubbly. Continue stirring for an additional 30 seconds or so, until the mixture is somewhat thickened. Remove from heat and set aside to cool for 10 minutes. Add the milk and beat with an electric mixture on medium speed until thoroughly blended. Blend in 2 cups of confectioner’s sugar, on low speed, increasing speed and adding more as needed until the frosting is spreading consistency. Frost cookies.
TIP: To maintain spreading consistency, place the bowl of frosting on a heating pad set on its lowest setting.
Sent to us by New York Times bestselling author Eileen Goudge.
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