Punkin' cookies

Pumpkin cookies with cinnamon butter cream frosting. Good Lort, these addictive suckers aren't bursting with flavor, but just enough to make you come back for 7 more

Playlist: Michael Jackson, Thriller/Bad/The way you make me feel (you must hit the same high notes, at the right time, and grab your crotch, otherwise, what are you even doing?), Alien Ant Farm, Smooth Criminal

Ingredients

Cookies:

• 2 cup butter, softened, not melted (keep it on the counter, asshat)

• 1 1/2 cup sugar

• 1/2 cup brown sugar (Dark or light)

• 2 teaspoon baking powder

• 2 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 egg (fresh out the chicken's butt)

• 3 teaspoons vanilla

• 1 - 15oz can pure pumpkin puree (Do NOT use pie filling).

• 4 cups all-purpose flour (yeah, this makes a shit ton of cookies)

Frosting: (this is a sparingly amount of frosting for this many cookies, some filthy commie bastards don't like theirs frosted)

• ¼ cup butter, softened (not melted. Just leave your shit on the counter, okay? Damn it you don't listen)

• 2-3 cups powdered sugar (more or less depending on how thick you like it)

• 2 tablespoons milk

• 1 teaspoon vanilla

• ½ teaspoon cinnamon

What am I doing?

Oven to 350 degrees Fahrenheit because who the fuck uses Celsius, really? In a large bowl, (buy a KitchenAid) beat butter with an electric mixer (KitchenAid) on medium to high speed for 30 seconds (TIME IT! Must be exact… idiot). Add both sugars, beat it like you’re a teenager home alone. After it’s as smooth as that time I got hit on in Home Depot, add baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally (or, if you’re using the right blade on your KitchenAid. . .) Add eggs and vanilla; beat just until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by giant fucking spoon-fulls 2 inches apart on to parchment paper lined sheet. Bake 0 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool. . . a smidge.

While cookies are cooling, clean your GD KitchenAid stuff, then Mix all frosting ingredients together and frost cooled cookies.

Eat ‘em

The servings listed here are wrong, it makes 24. No clue how I came up with 12, musta been before I permanently double the recipe because I was tired of wasting half a can of punkin'.

You totally missed those high notes. 3/10