Wednesday, November 3, 2010

Iced Pumpkin Cookies

This is my favorite time of year. I love baking in the autumn...and if you've been following my blog you'll notice a slight favoritism for cooking with Pumpkin. This morning Kaitlyn asked where her baby pumpkin went. I told her we were going to make her baby pumpkin into cookies today. She was on board.

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 or shortening, softened
1 1/2 cups white sugar
2 cups canned pumpkin puree*
1 egg
1 teaspoon vanilla extract

*I used some of the puree that I made yesterday. It tasted the same as the stuff I buy at the grocery store.

For the Icing

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


Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture. Beat until creamy. Mix in dry ingredients. Drop on cookie sheet with a spoon. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze combine confectioners' sugar, milk, melted butter, and vanilla. Add a little more milk as needed, to achieve your desired drizzling consistency. I made half the cookies with icing and half without. Kaitlyn prefered them without, but I liked both. If there are any left when Roger gets home....I'll ask which one he prefers.

No comments:

Post a Comment