I love autumn. Love the leaves, the rain, the cool air. I love crisp apples and cider, warm drinks, cinnamon, and pumpkin. Stole this recipe from allrecipes.com. Didn't change it one bit. We all like these, even Troy, my non-sweet-eater. They're fun and seasonal and yummy, a cake-like cookie, reminiscent of a muffin top.
Iced Pumpkin Cookies:
2 1/2 c flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 c butter, softened
1 1/2 c white sugar
1 c canned pumpkin puree
1 egg
1 tsp vanilla extract
Glaze:
2 c powdered sugar
3 Tbsp milk
1 Tbsp melted butter
1 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees. combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.
2. In medium bowl, cream together the butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture; beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. Flatten slightly, using sugared or wet glass bottom.
3. Bake for 15-20 minutes. Allow cookies to cool, loosen from pan, then drizzle glaze with a fork.
4. To make glaze: Combine all glaze ingredients and stir to uniformity. Add more milk as desired to achieve drizzling consistency.
One review I saw suggested using cream cheese icing--just a thought, if one is so inclined.
