pumpkin cookies with vanilla buttercream frosting

It's the month of October.  And in our house that means:  PUMPKIN COOKIES.  It's a must-have for Mike.  It's been a must-have for as long as he can remember.

These cookies now have a special place in my heart, as well.  They were the very first thing I ever baked for Mike.  We had just begun to date when I secretly emailed his mom to obtain this beloved recipe.  I wanted to surprise him.  To have a much-loved memory reborn in the image of me.  {deep sigh, filled with the sweetness of love...and cookies}

These cookies are a family tradition.  And I couldn't be more happy than to share this tradition with you.  They are a tasty treat that require a full glass of milk.  That's right before you go back for another....

Aren't they just the HAPPIEST cookies you ever did see?!

pumpkin cookies

Yields about 2-1/2 dozen

1/2 c. butter

1-1/2 c. brown sugar, packed

2 lg. eggs

1 c. canned pumpkin

1 t. vanilla

1 t. lemon juice

2-1/2 c. flour

3 t. baking powder

1 t. salt

1-1/2 t. pumpkin pie spice

1/4 t. ginger

Preheat your oven to 375 degrees.  Cream butter and sugar together until fluffy.  Beat in eggs, on at a time.  Stir in pumpkin, lemon juice and vanilla.  Blend together flour, baking powder, salt, and spice;  blend into butter mixture.  Drop by tablespoons, onto greased baking sheets, 2 inches apart.  Bake for 12-14 minutes.

vanilla buttercream frosting

Yields about 1-3/4 cups

3 c. powdered sugar

1/3 c. butter, softened

1-1/2 t. vanilla

1 to 2 T. cold milk

Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed.  Stir in vanilla and 1 T. of the milk.  Gradually beat in just enough remaining milk to make frosting smooth and spreadable.  If frosting is too thick, beat in more milk, a few drops at a time.  If frosting becomes too thin, beat in a small amount of powdered sugar.

To decorate:

(optional, but oh-so-festive!)

Add yellow and red food coloring to your frosting until you have a desired shade of orange.  Spread each cookie with frosting or use a decorator's tube (this makes them look nicer) to frost each cookie.  Make faces with candy corn, for the eyes, and raisins, for the nose and mouth.

P.S.  Mike and I store our cookies in the fridge.  

We think they taste better when cold!  

Try a few in the fridge and see what you think!