Friday, September 21, 2012

"Pumped" for Fall

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Iced Pumpkin Cookies
Hello hello! This weekend marks the official start of fall. Where the heck did summer go?! I know it's so cliche to say feel like it just flew by this year, even though we say that every year. BUT I really feel like this summer literally flew by! Regardless I am ready and excited for all things falls. Starting with PUMPKINS!
I got a few little pumpkins as soon as they were ready at the farm. They are on my steps and with this beautiful fall weather we have been having the past few weeks, they fit right in. So I thought I would make something with pumpkin. I have a few recipes I still have to post but wanted to kick start autumn with this fabulous cookie recipe.
These are easy peasy and taste just a sweet little ball of fall. The cinnamon and nutmeg add such warmth and the sweetness of the pumpkin and vanilla icing make the perfect cookie for this time of year.
They couldn't be simpler and with just a few ingredients you get this light airy but slightly sweet cookie that is hard to eat just one. So go grab your pumpkin spice latte and get back and make these pumpkin cookies :)
Iced Pumpkin Cookies
makes 24-26 cookies
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups sugar- I only used 1 cup and they came out perfect
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups confectioners' sugar
  • 3 Tbsp milk
  • 1 Tbsp melted butter
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, cream together butter and sugar until light and fluffy.
  4. To the butter mixture add the pumpkin, followed by the egg and vanilla.
  5. Slowly add the flour to the mixture, and beat until just combined.
  6. Drop tablespoonfuls of dough onto a cookie sheet and press down to flatten slightly
  7. Bake 15-20 (usually about 15) and remove to chill on a wire wrack.
  8. While cookies cool combine glaze ingredients, adding more milk to achieve desired consistency. It should be smooth and thin enough to drizzle over cooled cookies.

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