Iced Pumpkin Cookies, yo.

I’m taking full advantage of this whole Fall thing and throwing pumpkin in EVERYTHING. Pumpkin soup, yes please. Pumpkin pie, why not. Pumpkin crusted salmon, uhh yeaaa. Starbucks Pumpkin Spice Latte, gimmeee.

Now, let me tell you why I’m OBSESSED with these little babies.  First of all, their consistency is like cake so it’s almost like eating little pumpkin muffins.  Second, the pumpkin and cinnamon combo is delicious and complemented PERFECTLY by the sweet frosting. Lastly, I like to think that because pumpkin is one of the main ingredients in this recipe that these cookies are good for you…yes, I’m overlooking the stick of butter also in the recipe…SO WHAT.

Cookie Ingredients:

  • ½ cup butter
  • 1 cup sugar (white)
  • 1 cup brown sugar
  • 1 15 ounce can pure pumpkin purée
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
Frosting Ingredients:
  • 1 cup confectioners sugar
  • 1 tablespoon cream
  • 1 teaspoon vanilla extract
1.Mix and cream the butter and sugar together. Add in the pumpkin, egg, and vanilla…beat until creamy 😉
2. Mix in the rest of the dry ingredients
3. Drop 2 rounded tablespoons of cookie dough into baking sheet
4. Bake for 12 minutes at 350 degrees (this will vary depending on your oven so just keep an eye on the first batch and make sure they don’t burn)
5. Eat remaining batter.
6. Let cookies cool completely
7. Make glaze: Combine confectioners’ sugar, cream and vanilla.  Add cream as needed, to get drizzling consistency.
8. Drizzle over cookies.
9. Enjoy 🙂

5 responses

  1. Pingback: Look who’s baking! | Erika's Big Butter Baking

  2. Pingback: Recipe Index | Big Butter Baking

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