Friday, November 4, 2011

Iced Pumpkin Cookies

Of course, it's that time of year when all I want is pumpkin. I found a new recipe for pumpkin cookies and was sold immediately. And they were delightful! So far, everyone that has tried them (friends, family, co-workers) have loved them! They are moist with the perfect touch of pumpkin spice. Yummm... Because I was running out of time to make them last night, I ended up using a pre-made frosting, but I honestly think they ended up tasting just as good. I've made homemade glazes before and they are delicious, but sometimes it's just easier to go with pre-made. :) Just a side note, the dough does come out thick and sticky, so it can be somewhat difficult to shape the cookies. Many of my cookies came out different shapes and sizes and were not perfectly round like in the picture. But once you frost them, they look great, and the taste is even better. I will definitely be making this a tradition every year, especially since they made my house smell so wonderful and festive. :)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Gluten free: use GF flour.

Original recipe from

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