Thursday, October 28, 2010

Iced pumpkin cookies

Just in time for my little one's preschool Halloween party, this delicious pumpkin treat. This time, I didn't bother wrestling a pumpkin, but just used canned. I have to warn you. The dough is incredibly sticky. While dropping the spoonfuls of dough onto the cookie sheets, I ended up with little glops of dough on all my fingers and possibly my hair. The result is so very worth it with a wonderful, cakey texture. Also, be careful not to undercook. I was having issues with our convection oven's baking times and ended up with a few cookies with gooey innards.

Iced pumpkin cookies
Adapted from

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 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

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

Preheat oven to 350° F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.

In a medium bowl, cream together the butter and two sugars. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Line cookie sheets with parchment paper. Drop on cookie sheet by tablespoonfuls. Flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Let cookies sit until glaze hardens.

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