It’s The Great Pumpkin Cookies Charlie Brown!

Pumpkin Cookies with Brown Butter icing 2

I love the month of October when you see the leaves turning colors, and the air so crisp.You start to see  when all those wonderful fall flavors come out at the Coffee shops from Pumpkin spice Latte’s to Peppermint mocha’s yummy. I have a confession to make I have to watch my favorite holiday show ” The Great Pumpkin Charlie Brown.” It just gives me the warm fuzzies when I was a little girl. You had to wait for it to come out on t.v. because back then the VCR or DVD players were not invented. Now I have it on the DVD and just love to watch it this time of the year. October is my favorite month from being spooked by scary movies, to making almost everything pumpkin. This time I thought I would share my pumpkin cookies

Now these cookies are so soft and just melt in your mouth it is ridiculous. Adding a little touch to it makes it more comforting when you add Brown butter frosting on top with some nutmeg and cinnamon sugar.  Now it is time to make a cup of hot Chocolate, grab a couple of my pumpkin cookies and sit back and start my favorite movie , “It’s the Great Pumpkin Charlie Brown!”.


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

1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon, nutmeg, sugar on top


1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on un-greased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with nutmeg not to much you will over power the flavor. Add some Cinnamon and sugar.


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