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
- 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!