Are you a fan of pumpkin? I’m a fan of pumpkin. Pumpkin bars, pumpkin bread, pumpkin pie – you name it, I’ll eat it. Last fall, in my quest to find a new way to infuse pumpkin into my seasonal baking frenzy, I discovered a recipe that will forevermore go down as one of my absolute favorites.
Iced Pumpkin Cookies.
You can thank me later.
Cookie dough
2.5 c. all purpose flour (don’t even try substituting with whole wheat flour – I can assure you it doesn’t work)
1 t. baking powder
1 t. baking soda
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. salt
1/2 c. softened butter
1 1/2 c. sugar
1 c. canned pumpkin
1 egg
1 t. vanilla
Icing
2 c. powdered sugar
3 T. milk
1 T. melted butter
1 t. vanilla
Preheat oven to 300 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt in a mixing bowl and stir to combine. Set aside. In medium bowl, cream the 1/2 c. butter and sugar until light and fluffy. Add pumpkin, egg, and vanilla to mutter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly (or don’t it still works just fine). Bake for 15-20 minutes in the preheated oven. Cool cookies and then drizzle glaze with a fork.
For real. These are dee-vine.
For more works for me Wednesday tips, suggestions and recipes, visit That Family!
These look so yummy! I can’t wait to make them!
I cannot WAIT to try these!
Sounds wonderful. Thanks for the inspiration!
I am definitely making a batch this weekend!
hmmm…may need to try these this evening. I love pumpkin as well!
yum! I like orange foods (not the color orange, usually). Pumpkin and sweet potatoes rank right up there with, oh, chocolate. I am looking forward to trying these.
Thanks for making me smile. My two top blogs are yours and and my wonderful friend Kellie’s at La Vida Dulce. I have three girls – next time you are in the vicinity you’ll have to give me a shout. We’re less than 2 hours from Disney World.
Alas! I made these cookies and they ARE wonderful. However, after making them, I read this recipe and saw that the ONLY difference is 1 and 1/2 cup sugar compared to 1/2 cup in your recipe. Just wondering if 1/2 cup is what you always used…. or did the keyboard miss a beat? Just wondering…. no fears, they are all gonna be gone by tomorrow!
I will thank you now! These sounds so delicious!
Yum! You had me at Pumpkin…
Great recipe..thanks for sharing.
:)
Stop by and see me sometime over at Free2BeFrugal.