Chocolate Castles as wel

Taken from our Frisco Style Magazine I tore this recipe out and can’t wait to make these cookies. Our daughter from Phoenix is coming in for a few days on Thurs. I told her that in celebration of her sticking to a new exercise program and following a healthy diet plan, I will have cookies and pies ready to celebrate her weight loss. She didn’t sound very excited when I shared that with her on the phone just now…but maybe she just wasn’t fully awake yet.

Cookies:

1 cup butter, softened

1/2 cup light brown sugar, packed solid

1/2 cup granulated sugar

1 egg

1 cup pumpkin

2 cups flour

1 teas baking soda

1/2 teas nutmeg

1/4 teas round cloves

1/2 teas ground ginger

1/2 teas salt

1 tables ground cinnamon

Frosting:

3 table butter

1/4 cup heavy cream

1/2 cup brown sugar, packed

1 cup powdered sugar

1 teas vanilla

Preheat oven to 350. With a mixer, mix butter, brown sugar and granulated sugar until well combined. Add egg and vanilla to the mixture and continue to mix until well blended. Next stir in the pumpkin until mixture is an even orange color. Set aside.

Now, mix flour, baking soda, nutmeg, cloves, ginger, salt and cinnamon until well combined. Pour the dry ingredients into the pumpkin mixture and mix well until dough is nice and smooth.

Lightly grease a cookie sheet. Using a spoon, make dough balls (I will use my medium sized dough scoop) and place them on the cookie sheet about 2″ apart. Bake in preheated oven for about 10 min. *(I made them into bite size yesterday and baking time was reduced to 7 min 30 seconds)

While cookies are baking, start on the frosting. Add butter, heavy cream and brown sugar in a small saucepan and bring to a boil. After the frosting mixture begins to boil, remove it from the heat and let cool completely. Add the powdered sugar into the butter mixture and beat until no lumps remain. After cookies are cooled completely, frost with the finished frosting and use orange sprinkles or Autumn sprinkles. Keep in covered container