BS
Britany StattThese cookies bring the pumpkin spice flavor that everyone craves during the fall whilst also being soft, chewy, and moist. Don't miss out on this recipe!
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 oz. can pumpkin
- 4 cups all-purpose flour
Frosting: - ½ cup butter
- ½ cup packed brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Ground cinnamon sprinkled on top
Instructions
- In a large bowl, beat the 2 cups of butter with mixer.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
- Add in the eggs and vanilla. Beat until combined.
- Add pumpkin. Mix well.
- Add flour and use electric mixer to blend most, use wooden spoon to stir remaining flour.
- Place parchment paper in baking pan and drop dough into the baking pan (no more than 4).
- Set Air Fryer to 320° F for 6-8 minutes. Use toothpick to test.
Frosting (optional): - Set induction cooktop to 212° F
- Heat ½ cup of butter and brown sugar until melted and smooth.
- Transfer to a medium bowl and add milk and vanilla.
- Beat in powdered sugar until smooth.
- Wait for cookies to cool. Spread frosting on cookies and top with cinnamon.
