recipe week : iced pumpkin cookies

These are my favorite cookies at this time of year and whenever I bring them to any occasion, they're a hit and I come off looking brilliant. I've posted this recipe before

INGREDIENTS
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsps ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves*
1/2 tsp salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 cup fresh or canned pumpkin puree
1 egg
1 tsp vanilla extract

FROSTING
2 cups confectioner's sugar
3 tablespoons whole milk**
1 tbsp melted butter. THIS IS the most important in making the frosting a standout vs. average!!! Don't skimp.

*You can substitute 1 1/2 tsp allspice for the cinnamon, nutmeg, and cloves. If you do, your new measurements will be: 1 1/2 tsp cinnamon, 1 tsp allspice.
**Skim will also work, but it won't taste as rich

METHOD

Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, spices and salt. Set aside.

In a larger bowl cream together butter and sugar. Add pumpkin, mix. Add egg and vanilla extract, mix. Add dry ingredients in thirds, mixing each time. Drop by tbsp full onto cookie sheet lined with parchment paper. Flatten slightly. Don't roll or touch the batter otherwise.

Bake 13-15 minutes. Remove from oven to continue baking on cookie sheet, 5 minutes. Slide parchment and cookies onto a cool surface and let cool before icing.


ICING

Combine everything but milk. Add milk by 1/2 tbsp to get the proper consistency. It should be pretty thick but still glaze-like. Using a fork, slide glaze onto the center of each cookie. Glaze should smooth itself to cover the top over the course of a minute. Add more if necessary.


THREE MORE
Pumpkin Spice Bread with Butter Rum Glaze
Pumpkin Trifle
Pumpkin Pancakes


Have a lovely weekend friends. Thanks for following recipe week!

icj,
~j

tweet