This Pumpkin Cookie recipe is unbelievable. The cookies combine all the spices and flavors I associate with fall. The texture of the cookies is soft and cake like...it almost reminds me of a muffin top! I added am icing recipe to go along with the cookies. I think they taste just as good without the icing drizzled on...I ended up making half the cookies with the icing and half without. It seems like half the people who tried the cookies liked the icing on top half preferred the cookies without icing. Either way for a really tasty fall treat you cannot go wrong. Enjoy!
Pumpkin Cookies
Makes Three Dozen
Ingredients
Cookies:
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 sea salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Icing:
1 cup confectioners sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
Preparation:
- Preheat oven to 350 degrees F
- In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large mixing bowl cream together the butter and sugar. Add the pumpkin, egg and one teaspoon vanilla. Mix until creamy.
- Slowly add the dry ingredients, stirring constantly.
- Drop the dough by the tablespoon on an ungreased cookie sheet. Space the mounds of dough about an inch apart. Slightly flatten the tops.
- Bake for about 15-18 minutes, until golden brown.
- Cool cookies and then if desired drizzle with icing.
- To make the icing combine the confectioners sugar, milk, butter and vanilla until creamy.
- To drizzle I usually just place the icing in a sandwich bag and snip off one of the corners on the bottom. I then gently add pressure to the bag causing the icing to smoothly come out the corner I snipped off.
- For the picture I adding a slight touch of orange to the icing.
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