Pumpkin cookies are really moist and cake-like. When I brought these to work, most people ate them plain, but the frosting I made really goes well with them.
I got a milk pumpkin, cut it up, gutted it, and baked it. Tip: make sure you oil the pan or something when baking, or else it'll burn where it's touching the pan! And of course, save the seeds, rinse em and bake em with oil for a tasty snack.
Once your pumpkin is cooked and the flesh is scooped out, it's time for cookies. I used Sherri's recipe, which turned out great. Here it is for posterity.
Iced Pumpkin Cookies
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 pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
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.
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.
Tip: a tablespoon of dough may not look like much, but it'll get bigger. Unless you want huge cookies, stick with the directions.
I didn't make the glaze, instead I made a cinnamon cream cheese frosting which was awesome.
These cookies were great, and I still have tons of pumpkin to use. I think I'll make muffins and pies with it next.
