Pumpkin Cookies

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Directions

Ingredients

2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch salt
1 1/2 c sugar
1 stick butter
1 c canned pumpkin (15 oz can works well, use the remaining pumpkin as a snack)
1 egg
1 tsp vanilla

Grease baking sheets. Preheat oven to 350.

 

Instructions

 

Cream together sugar & butter in large mixing bowl. Mix in pumpkin, egg & vanilla. Add flour, baking soda, baking powder, cinnamon, nutmeg & salt to pumpkin mixture, beat until well-mixed. 

Using a cookie scoop, drop rounded mixture on baking sheets, leaving room for expansion. Bake for 15 minutes until edges are set.

Let cookies cool and then drizzle on glaze. I used a condiment squeeze bottle, but a plastic bag with the corner cut off works well, too. 

Glaze

2 c confectioner's sugar
3 tbsp whole milk
1 tbsp melted butter
1 tsp vanilla

Mix all ingredients in a bowl. Transfer to 'dispenser' to glaze. 

Keep in mind that 15 ozs of canned pumpkin is by weight. You'll be using 1 cup by volume so there will not be that much left over. Mix it in with some Greek yogurt for a really creamy, seasonal snack.

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