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Iced Pumpkin Cookies  (Not yet rated)

Pumpkin cookies with a drizzled sweet glaze

Cal: 527 Fat: 13g Carbs: 100g Protein: 5g Fiber: 2g
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Original recipe serves 8

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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 2 1/2 cups all-purpose flour
  • 1 cup pumpkin ; puree
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cloves ; ground
  • 1/2 teaspoon nutmeg ; ground
  • 2 teaspoons cinnamon ; ground
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2 cups confectioner's sugar
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract ; divided
  • 1/2 cup butter ; softened, plus 1 tablespoon
  • 1 egg(s)
  • In My Kitchen


  • You will also need: cookie sheet

    Directions

    1. Preheat oven to 350F (175C).
    2. Combine baking powder, baking soda, flour, cloves, cinnamon, nutmeg and salt in a medium bowl. Set aside.
    3. In a largebowl, combine 1/2 cup of the butter and sugar. Add the egg, 1 teaspoon of vanilla, and the pumpkin. Beat until creamy.
    4. Mix in the flour mixture, and drop by the tablespoonful on a cookie sheet. Flatten slightly.
    5. Bake for 15 - 20 minutes.
    6. Meanwhile, make the glaze by combining the confectioner's sugar, milk, 1 tablespoon of melted butter and 1 teaspoon of vanilla. Add more milk if the glaze becomes too thick for drizzling.
    7. Remove the cookies from the oven, cool, and drizzle with the glaze.

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