Soft, cake-like pumpkin cookies topped with a 2-ingredient frosting will become a staple in your kitchen this fall.
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3/4 cup Land O Lakes® Butter, softened
2/3 cup firmly packed brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup canned pumpkin
2 large Land O Lakes® Eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups powdered sugar
3/4 cup Land O Lakes® Pumpkin Pie Spice Butter Spread
Heat oven to 375°F.
Combine butter, sugar, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin and eggs; continue beating until well mixed. Add flour, baking powder, cinnamon and salt; beat at low speed until well mixed.
Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake 12-14 minutes or until almost no indentation remains when touched in center. Immediately remove to cooling rack. Cool completely.
Combine powdered sugar and butter spread in another bowl. Beat at low speed until well mixed. Continue beating at medium speed, scraping bowl often, until light and fluffy.
Frost each cookie with about 1 tablespoon frosting.
What would Halloween be without pumpkins galore? Festive jack-o’-lanterns make cakes and party snacks more fun, and creamy pumpkin puree is the trick to making fall soups, sauces and baked goods a treat.