Iced Pumpkin Spice Cookies

I made these cookies about two weeks ago, and I still haven’t posted them! First, my Great Aunt was visiting from Florida, and next it was my birthday and then my birthday party (which my wonderful friend Mookie and her lovely roommates hosted for me). Needless to say, I’ve been a bit busy. I wish I had posted some of the amazing recipes I used for my aunt’s visit, like Bobby Flay’s Pumpkin Bread Pudding with Vanilla Bean Creme Anglaise, or Smitten Kitchen’s Chocolate Chip Pound Cake, both of which were met with rave reviews. But alas, it was a busy weekend so I didn’t have time to take photos while I baked. But believe me, both recipes are more than deserving of your time. Have you ever been amazed at how good something you’ve made is? Both of these recipes will give you and your guests that reaction. Or just you. I won’t judge if you make them for yourself. In fact, I will applaud you.

IMG_1752

When I made these cookies they were actually for my mom to bring to a beach gathering. It seemed a little counterintuitive since it was still pretty warm out at the time, but I was in the mood to make warm, chewy pumpkin desserts. They’re simple to make, and can be made with or without the sugary drizzle, though I recommend icing them. The cookies themselves are not super sweet, so a little bit of the icing goes a long way. If you do ice the cookies, make sure to let the icing dry before stacking them on a plate, or they’ll get stuck together- they just want to be friends! They can be kept in a container for up to three days (normally I suggest airtight, but because they’re so moist, they will create condensation which will change their consistency). So eat them quickly!

The original recipe hails from Allrecipes.com. I altered it slightly to omit the ground cloves; my mom has never used them so I don’t keep any around. If you like a hearty spice element in your pumpkin desserts, add the cloves back into the recipe, and add them alongside the other spices.

IMG_1710

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 salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree (Libby’s or organic is fine)

1 egg

1 teaspoon vanilla extract

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter
1 tsp vanilla extract

IMG_1721

DIRECTIONS:

Preheat oven to 350 degrees F. Spray 2 cookie sheets with non-stick baking spray. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.

IMG_1695

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. The batter will be very sticky so don’t be disheartened if they look like crazy, misshapen rocks. 

IMG_1703

IMG_1706

Bake for 15 to 20 minutes in the preheated oven.

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

Cool cookies, then drizzle glaze with fork. You’re done! You did it! Reward yourself with a cup of hot apple cider and a few (handfuls of) cookies!

IMG_1764

Enjoy!

Leslie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s