Iced Pumpkin Cookies

This is the simplest of recipes. I've made these two weeks in a row and they do not last long! I recommend doubling the recipe, which uses up an entire can of pumpkin basically. But if you have other plans for the remainder of the can, by all means stick to the below mentioned




Iced Pumpkin 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 salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:

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

Preheat your oven to 350 degrees F. In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set it aside.

(Here I used my stand mixer but you can use a large bowl with a hand mixer too.) 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. (You can also use a cream cheese frosting for these!)

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.



If I could pay our babysitter in cookies I would!