Iced Pumpkin Cookies

It is officially autumn!  The weather is getting colder, the leaves are changing colors, American Horror Story is back on TV… who doesn’t love fall!  This year, I am doing something a little more low key on Halloween (ie working overtime) so I decided to be get my culinary festivities on a little early.  Therefore, I give you Iced Pumpkin Cookies!  These cookies are flavorful, cake-like, light, and fluffy!  The icing adds a balancing sweet element to these spiced cookies and makes for that perfect, irresistible cookie bite of flavor.  I brought these treats in to my work for an Alzheimer’s fundraiser bake sale, and they were a huge sell out hit! I recommend eating these with a cup of coffee after a hard day of frolicking in all those leaves you’ve been meaning to rake in your backyard!
 
 
 
 
Start out by preheating the oven to 350 degrees F.  Combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt in a large bowl and set aside.
 
 
In a medium bowl, cream together the 1/2 cup of butter, white sugar, pumpkin puree, egg, and 1 teaspoon of vanilla and beat until well combined.
 
 
Add the dry ingredients to the wet ingredients in thirds and mix well.
 
 
 
Place evenly spaced tablespoonfuls of batter on cookie sheet and bake for 15 to 20 minutes in the preheated oven.
 
  
 
While the cookies are baking, create the icing. Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
 
 
Cool cookies on a wire rack over parchment paper/aluminum foil, then drizzle glaze with fork.
 
 
Serve and Enjoy!  These cookies are very moist, and do not need to be kept in an airtight container.
 
 
BONUS PIC!  Happy Halloween from Genny and Hallie 🙂
 
 
-Chef Hallie

 

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