Friday, October 26, 2007

Pumpkin Cookies

With pumpkin in season I have been searching for new and creative ways to use it up! I happen to have pumpkin cookies at a friends birthday party not to long ago and wanted to try to make them my self. I came across a recipe at allrecipes called Iced Pumpkin Cookies. The recipe was delicious and the cookies made the house smell extravagant while they were cooking! I took them to a friends house that evening and they were a hit, everyone there really enjoyed them. The only thing I changed in the recipe was I didn't use as much sugar as it calls for. It calls for 1 1/2 cups to me that was just too much so I only used about 1/2 -3/4 cup of sugar, usually with any recipe you can half the amount of sugar and the product will still turn out with the same results.


  • 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 1/2 cups white sugar ( 1/2 - 3/4 cup 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


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. 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.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

1 comment:

Kate said...

Mm.. I make these at work (I am a Pastry Cook!) and they are SOOOO yummy. They are even better if you sprinkle a few pecans on the top just after you drizzle the icing on!

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