These cookies are great and I got the recipe from my cousin Ali. Thanks Ali! I doubled the recipe, because I always do when I make any kind of cookies. I figure if you're gonna go to all of the effort to bake you might as well bake extra and spread the wealth!!! It made about 3 1/2 dozen cookies. I also ran short of time so I didn't make the drizzle for the top. I cheated and opened up a Betty Crocker vanilla frosting, opened it and put it in the microwave for 30-45 seconds then spread a little on the top of each. Cream cheese frosting would be yummy on top also!
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla extract
Icing:
2 cups confectioners' sugar
3 Tbls milk
1 Tbls melted butter
1 tsp vanilla extract
1. Preheat oven to 350 degrees F; Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by Tablespoonfuls; flatten slightly
3. Bake for 15-20 mins in the preheated oven. Cool cookies, then drizzle glaze with fork
4. To make glaze: Combine confectioners' sugar, milk, 1 Tablespoon melted butter, and 1 tsp vanilla. Add milk as needed to achieve drizzling consistency.
1 comment:
They look really good. Jade and I bought some pumpkin the other day, so we will bake some up. I think I will like the cream cheese frosting best. Great for Thanksgiving.
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