After discovering it a few years ago, this recipe has become a bit of a tradition for our family. It is a ‘MUST bake’ when fall rolls around. I’m pretty much always a fan of icing and using it to top these little wonders of pumpkin goodness is just so, so good. Depending on the size, one recipe yields 3-4 dozen cookies. But this is one recipe I’m all about doubling. They freeze really well and, let’s be honest, who doesn’t love it when you show up at their door with a sweet fall treat?
Iced Pumpkin Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pumpkin (like Libby’s, of course!)
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
Heat oven to 350. Grease baking sheets.
Combine four, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. I use my smallest cookie scoop and it makes the perfect size.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.
For the glaze:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. Just hint: Put the glaze into a small ziploc bag and snip off the tip of one end. It makes icing so easy and neat!
Mmmmm…I think that I might try these out today. I haven’t made a “fall” treat yet and these would be perfect!
So, Dianna…I finally got around to making these and they are SO GOOD. I think the best pumpkin cookie recipe I’ve made, and I’ve made a lot 🙂 We didn’t give many away because we gobbled them up too fast.
My husband made these while I was sick a few weeks ago, but like most men, he doesn’t follow the order of ingredients, so they didn’t taste as wonderful as yours!
Here are list of things to avoid while making the pumpkin cookies (if you are male and don’t like to read instructions):
1) It says 1 CUP of pumpkin, NOT 1 can – If you follow the instructions, you can make one batch, instead of having to triple the rest of the receipe when you realized your mistake.
2) It says to drop by rounded TABLESPOON, not bucket on cookie sheet – We ended up with about 50 loafs of pumpkin cookies because he globbed them onto the cookie sheet with a spoon more appropriate for cooking mashed potatoes with, and if you refer back to 1), the receipe was doubled/tripled to make up for the aforementioned pumpkin incident.
3) Glaze in the ziploc is an awesome concept and in theory should work perfectly – For men, please make sure the top of the ziploc is closed completely before you start squeezing, and also, don’t set the ziploc on the counter to have the glaze ooze everywhere while you leave to do something else.
It seems like these receipes should have a male version that is much more simplified, maybe with pretty pictures to keep them interested so that the above mistakes aren’t repeated.
But we still love your receipes, keep them coming!