Swede Hollow Cafe Pumpkin Cookies

Yield: 4 dozen cookies

Ingredients

Cookies

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 cup pureed cooked pumpkin or squash
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Frosting

• 1/4 cup butter
• 1/2 cup brown sugar, packed
• 1/8 teaspoon salt
• 1/4 cup milk
• 2 cups powdered sugar

Instructions

1. Heat oven to 350 degrees F. Grease 2 cookie sheets.

Cookies

1. In a large mixing bowl, beat butter and sugar at medium speed until smooth and creamy. Add egg. Beat until blended. Beat in pumpkin and vanilla extract.
2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to butter mixture, beating just until blended.
3. To bake cookies: Spoon heaping teaspoons of dough onto cookie sheets.
4. Bake, 1 sheet at a time, for 11 to 13 minutes, or until brown. (These cookies are cake-like and require a little longer baking time than most cookies.)
5. Repeat with remaining dough. Immediately transfer to wire rack. Cool completely.

Frosting

1. Place butter in large microwave-safe bowl.
2. Microwave on HIGH for 30 to 40 seconds, or until melted. Stir in brown sugar and salt. Microwave on HIGH for 1 to 1 minutes, or until sugar is dissolved. Cool to room temperature.
3. Transfer to mixing bowl. Beat in milk on medium-low speed until blended.
4. Continue beating and slowly add enough powdered sugar to make a smooth and creamy frosting that is the right consistency for spreading.

Attribution

Swede Hollow Cafe, St. Paul, Minnesota