Pumpkin cookies with brown sugar frosting

These cookies are almost like little cakes. And, besides the canned pumpkin, they're made with kitchen staples. And only staples. Also, they're egg free! If you don't have a friend or family member allergic to eggs, though, don't let their egglessness scare you off. There's no fluffier or more satisfying fall cookie.

Here's what you need and how you do it

1 cup brown sugar, packed

1 cup pumpkin (we misread our own mother's instructions and used 1 CAN. Still worked fine. Better, perhaps?)

1/2 cup vegetable or canola oil

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1 cup raisins or chopped dates (Optional. We left them out.)

Preheat oven to 350 degrees.

In a large bowl, beat together sugar, pumpkin, oil and vanilla. Dump in dry ingredients and mix until smooth. Blend in raisins or dates. Drop by spoonfuls on greased baking sheet.

Bake for 10 to 12 minutes.

For the Brown Sugar Frosting

1/3 cup butter or margarine

2/3 cup brown sugar, packed

3 Tablespoons milk or soy milk

1-1/2 cup powdered sugar

Stir until smooth.

Wait to frost until cookies are totally cool.

Enjoy!

Updated to add: Store these in a container with some air flow, otherwise the frosting will slide right off the cookies.

Comments

[Katie Ann]

I have sooo been in the mood to make something pumpkin-y, and these look fantastic. I'd probably replace the raisins with walnuts. How many did this make?

[Half Assed Kitchen]

This recipe makes probably 2 dozen small cookies. I doubled it and got 30 to 35 medium-sized cookies.

You should try them. They really are delicious!

[Parul]

Yummm...will try these soon!

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[amish baby crib]

I have been making this recipe of yours for years and I definitely love it. I am going this on my menu for Halloween!