| Recipes |

Pumpkin Showdown: Pumpkin Cookies with Brown Sugar Frosting

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We are obsessed with pumpkin so much over here at Chow Bella that we thought it was time to take all the smack talk to task with a pumpkin showdown. All the blog contributors gathered 'round the table with their best pumpkin recipes to see whose dish gets the Great Pumpkin award. Today's contender? Kelly Green's pumpkin cookies. Stay tuned each day this week for more dishes in the showdown.

A batch of cookies doesn't get much easier for someone who isn't as well-acquainted with an oven -- like yours truly. Throw some canned pumpkin in the mix, and you've got yourself a recipe that is as fool-proof as it is delicious.

Check out the recipe after the jump.

Pumpkin Cookies with Brown Sugar Frosting
Based on a recipe from Better Homes and Gardens
For the cookies:
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

For the frosting:
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2-3/4 cups powdered sugar
Ground cinnamon (optional)

-Preheat oven to 350 degrees. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

-Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

-To make the frosting, heat heat 1/2 cup butter and brown sugar in a small saucepan until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

What we'd do differently next time:
-Learn how to make icing properly. Chalk it up to my lack of baking experience, but the icing came out more like a glaze, which was just as delicious but definitely did not mirror BHG's yummy-looking photos.
-Bake for just a little longer. The cookies have a consistency similar to cake, so the first batch baked for the prescribed time were delicious but a tad under-done and crumbly. Next time, let them brown and crust a little more around the edges.
-Don't listen to people who are blinded by the pumpkin. My dad suggested that 60 cookies might not be enough. I should have known better when, after asking why, he replied, "because I'll be eating them." I didn't have enough flour to double the recipe, so I made one and a half batches. Over 100 cookies later, I cringe whenever I hear anything beep like an oven and I have yet to bring myself to eat a baked good.

Check out last week's entries, chocolate chip pumpkin cake and pumpkin pecan craisin muffins, and check back each day this week for the rest of our competition.

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