Cooler weather is only weeks away and that means… pumpkin everything. Most coffee shops have already broken out the gourd-flavored grounds, so after a simple search, we’ve found our favorite fall cookie recipe. The ingredients are simple and the steps are too. The results? Delicious.

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons 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

2 cans cream cheese frosting

Yields about 60 cookies.

First and foremost, preheat the oven to 350.

oven

Beat 2 cups of butter with an electric mixer. If you don’t have one, you can throw the butter in a microwave for roughly 30 seconds and then manually beat with a large spoon until light and fluffy.

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Add the sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until each of the ingredients are well mixed. Repeat this step with the eggs and vanilla.

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Beat in the canned pumpkin. Add the flour slowly until combined, cup-by-cup. At this point, the dough should be wet.

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Drop dough by the tablespoon onto a greased cookie sheet. Bake on the center rack for 10 to 12 minutes.

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After the cookies have cooled, ice them with the cream cheese frosting. If desired, sprinkle tops with cinnamon and enjoy.

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Source: adapted from BHG

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