- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 4 ounces butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup evaporated milk
- 3/4 cup canned pumpkin
- 1 can cream cheese frosting
1. Lightly rub a dollop of oil onto your baking sheets with a paper towel. Heat oven to 350°.
2. In a bowl, combine flour, baking powder, soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl with electric mixer, beat 4 ounces butter, 1/2 cup brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla until well blended. Slowly beat in the milk and pumpkin, then add dry ingredients, beating just until blended.
4. With a pastry bag (or ziploc freezer bag), pipe the dough into silver dollar sized circles onto the prepared baking sheets.
5. Bake for 10 minutes, or until tops are firm. Cool for about 5 minutes on the baking sheet then loosen the bottoms with a spatula and let them cool completely.
6. Lay the cookies out upside down and pipe frosting onto each one about 1/2 inch from the edge of the cookies. Then gently push the bottom of another cookie down onto the frosting until the frosting just barely comes over the edges.
7. Refrigerate for 10-15 minutes so that the icing sets up. Serve room temp or cold.