Melt-in-Your-Mouth Pumpkin Cookies

Melt-in-your-mouth Pumpkin Cookies
Yield : 60 cookies

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 teaspoons ground nutmeg                        2 eggs

2 teaspoons vanilla                                        1  15-oz. can pumpkin 

4 cups flour                                                        (Libby's is preferred)

Brown Sugar Frosting (option 1)

1/2 cup butter                                                1/2 cup brown sugar

1/4 cup milk                                                    1 teaspoon vanilla

3 - 4 cups powdered sugar

White Frosting (option 2)

2 cups confectioners sugar
2 Tbsp melted butter
2 Tbsp milk
3/4 tsp vanilla

Directions

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

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

If making brown sugar 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 tsp vanilla. Beat in powdered sugar until smooth.  Spread frosting on cookies.

If making white frosting,  mix together all ingredients and spread on cookies. Leave out until frosting "sets". 

Apple Cider Doughnut Mini Muffins Recipe

 

Apple Cider Doughnut Mini Muffins Recipe

Ingredients

• 2 cups all purpose flour
  

  1 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon cinnamon
  1/2 teaspoon ginger
  3/4 teaspoon nutmeg
  1/3 cup dark brown sugar
  1 cup apple cider
  1 egg
  1 teaspoon vanilla extract
  3 tablespoons butter, melted and cooled,

• Topping
  

  1/2 cup granulated sugar
  1/2 tsp cinnamon
  4 Tbsp melted butter

Directions

1. 1.

   Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.

2. 2.

   While muffins are baking, whisk together 1/2 tsp cinnamon and granulated sugar. Melt 4 Tbsp butter in a shallow bowl. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then roll in cinnamon sugar and shake until well-coated. (Or if you prefer less sugar, just lightly dip top of muffin in butter and then the cinnamon sugar mixture.) Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.                                                                                                                                                                                                  Recipe credit - https://www.seriouseats.com/recipes/2013/10/apple-cider-doughnut-mini-muffins-draft.html

4.