These cake-like cookies are the best I've ever had. I love my old pumpkin-white-chocolate cookies, but these cookies are must more subtle, less sweet, and are so scrumptious.
They are not at all dry, and not wet either. Think of a puffy cupcake or a moist muffin; that is the consistency of these cookies!
So, the recipe.... it's not actually mine. I have to give credit where it is due. I found this recipe originally on Allrecipies.com; these cookies on the site are called Iced Pumpkin Cookies (By 'Gina'). I've made a few alterations for me.
So, this would make it a re-post, but I really want to share it because it always gets rave reviews.
ICED PUMPKIN COOKIES
(originally by GINA) - Edited by me :)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tbsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 tsp ground ginger
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/2 tsp cinnamon extract
Directions
- Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a medium bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla; Beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly; I used a spoon dipped in water.
- Bake for 10 to 15 minutes. Cool cookies.
- To Make Glaze: Combine confectioners' sugar, milk, and vanilla. Add EXTRA milk as needed, to achieve drizzling consistency, or leave thick to pipe onto cookies as I like (not so sweet). Let icing set.
Seriously, this recipe is a HUGE hit at any time of the year, but something about warm pumpkin on a cool fall day makes life wonderful! I hope you are all enjoying the season and are keeping warm.
