Pumpkin-licious

Mom brought "Pooh bear's Pumpkin Cookies" up yesterday, and the group devoured them—kids (including Erik) and adults alike. She's getting me the recipe, but in the meantime I found this recipe on Allrecipes (I changed a bit), and gave it a go. It's a keeper! As M says, "These are dee-licous cookies Mama!"


Iced Pumpkin Cookies

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons Penzey's Vietnamese Cassia cinnamon
1 teaspoon Penzey's Pumpkin Pie Spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1/4 t. cinnamon
grated fresh nutmeg

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In Kitchenaid, 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. Scoop onto cookie sheets with 1 T. scoop.

Bake for 15 minutes in the preheated oven. Cool cookies, then drizzle glaze onto cookies.

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