Best Bib and Tucker

These are the yummy cookies I’m entering in tonight’s Evening in the Village Cookie Contest!

Pumpkin Chocolate Chip Drop Cookies
with Cinnamon Frosting (frosting recipe follows)

Yield: 4 dozen
Ingredients:

• 2 C flour
• 1 t baking powder
• 1 t cinnamon
• 1/2 t baking soda
• 1/2 t nutmeg

• 1/2 C unsalted butter
• 1 C packed brown sugar
• 1 egg
• 1 C canned pumpkin
• 1 t vanilla

• 1 C chocolate chips, raisins, or dried cranberries
  (I’ve tried the recipe with each and all have been delicious)

1. Pre-heat oven to 375°. Position oven rack one notch above center.

2. Beat butter for 30 seconds to soften then add sugar and beat until really fluffy
(and I mean really fluffy- it will take awhile, even on high speed).

fluffy butter and sugar

3. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg- set aside.

4. Once the butter and sugar have been thoroughly mixed add egg, pumpkin, and vanilla and stir to combine.  Batter will now look slightly separated.

5. Add in the dry ingredients and mix until combined.

6.  Stir in chocolate chips. (I like to hold back a handful to add in later.  It always seems like my batter is running out of chocolate for the last tray.)

7. Drop from teaspoon about 2 inches apart on a greased or parchment lined cookie sheet.

8. Bake 7 minutes then immediately cool on a wire rack.

9. Frost with cinnamon icing once completely cooled.

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Cinnamon Frosting

Ingredients:

• 1/4 C butter
• 1 1/2 C powdered sugar
• 1 T milk
• 1/2 t vanilla
• 1/2 t cinnamon

Combine all ingredients in a bowl and mix with a wooden spoon until your arm falls off, hands have cramped, you’ve discovered you can’t stir with your left hand, and you are about to give up.  Then you will have the perfect frosting

I like to grate the butter to soften it- seems to speed up the process a bit.

clumpy, dry frosting- keep stirring

Use a butter knife to spread a bit of frosting on each cookie