Iced Pumpkin Cookies

A few months ago I told my Mom I was mad at her because she never taught me how to bake.  When we were growing up she was always cooking, but never baking.   Fast forward 20 or so years...my husband and I move into a house with a convection oven, I'm confident it is a sign, so I'm trying to learn to bake!

 

Over the weekend I  whipped up a batch of these iced pumpkin cookies and I was happy with the results. To be honest, I couldn't stop eating them and my stomach is hurting! I've never made cookies with a glaze, so I was a little nervous.  Turns out, it isn't that difficult.  

  

A few thoughts about these cookies:

1) They turned out more cake-like than cookie-like. 

2) I need to work on making the glazing harder. It isn't that the glaze melted, but the cookies stuck together a bit when I put them in a plastic container. Looking back, maybe I should have thinned out the glaze a bit more or I read that more butter helps the glaze get harder.  

3) I didn't use cloves because I didn't have any.  While I'm not a huge clove fan, the cookies would have been better with a little more spice. 

 

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 ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white 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

Directions

1. Preheat oven to 350 degrees. 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. 

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

                                                                                                                                            This recipe and picture are from allrecipes.com  

http://allrecipes.com/Recipe/iced-pumpkin-cookies/detail.aspx