Pumpkin Cookies may be the breath of fresh fall air that you need this year. Yes, we love our pumpkin pies, and lattes, and muffins, but sometimes you just need to break out of the pumpkin box and try new pumpkin recipes. Because pumpkin.
And today I have a good one for you. Pumpkin cookies with delicious, drizzly icing on top.
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 Cup of canned pumpkin
1 1/2 cups sugar
1/2 cup butter
1 teaspoon vanilla extract
As usual, churn that butter and sugar first. I used 1 cup instead of 1 1/2 cups sugar.
Add the pumpkin, egg, and vanilla. In the end, I added extra pumpkin, maybe 1/2 cup more than the recipe called for? I like to live dangerously.
Mix the dry ingredients together. And add to the wet.
Then drop by rounded teaspoon fulls onto a greased cookie sheet and bake for 10ish minutes at 350, yadda yadda yadda.
Step on any Two Year Old that gets in your way.
Now, while those are baking get out chyo powdered sugar, vanilla, and milk.
Add a touch of vanilla and then the milk by tablespoonfuls until it’s drizzlific.
Now retrieve your confiscated oven mitt so’s you can remove the last of your cookies from the oven.
After they’ve cooled, get to drizzlin’.
Behold the beauty of the magical drizzling.
Quickly, before the wild things come!
Oh yeah, and then, um….share.
And then hide the magical iced pumpkin cookies in a rully secret place, to prevent pumpkin thievery.
These are a very cakey, high moisture cookie. So don’t put them in an air tight container or they’ll turn to moistury mush.
And don’t fall for the puppy dog routine when the wild things want seconds.
They’re scavengers at heart. They’ll be fine. :)