the bakery : iced pumpkin cookies

Welcome back to the bakery, friends, where I try to fill our Friday home with the aroma of something warm and delicious and share the triumphs and terribles with you. 


Today: Iced Pumpkin Cookies

One of my former roommates used to make these fabulous pumpkin cake/scone/cookies. I wanted the recipe, but she indicated it was a family secret. Good news for you: I found the exact recipe online. I want to hoard it for myself, but that rather defeats the purpose of someone else generously posting it in the first place. Don't want to be the kindness killer, now do I?


And if you think pumpkin is not for you, think again. These muffin/cookie/cupcake thingies will have you at hel-loh.

Ingredients

• 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, softened
• 1 1/2 cups white sugar (or you can substitue 1/2 cup of the white with brown)
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar (powdered sugar)
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground 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 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes 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 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Original Recipe

Bit of advice:

1. Don't overbake.

2. Don't store in an airtight container; the pumpkin adds so much moisture, you'll have squishy stuff instead of delectable.

3. Make sure the frosting is on the thicker side or it will slip down onto your plate and leave your cookie topless. E-gads.

4. If you run out of nutmeg or cloves (as I did) you can substitute allspice at the same ratio, but you'll still need to add the regular amount of cinnamon.

Other than that, enjoy! And if I know you personally and we're going to the same party anytime between September 1 and January 10, I will spit on your iced pumpkin cookies if you bring them. 

I'm half joking.

icj,

~j

tweet