Iced Pumpkin Cookies

8 Apr 2012

Iced Pumpkin Cookies

I want an excuse to make something with pumpkin. Pumpkin is too much of a fall flavor, reminds me too much of thanksgiving. There`s going to be turkey for Easter, so I may get confused, and think that I`ve been taken back in time to thanksgiving. Go out and get me a pumpkin to carve (actually, I doubt they still sell pumpkins anymore. Good thing the canned ones are around all year long :D)






Actually, no way. There shouldn`t be an excuse to make something with pumpkin. I never tried pumpkin until around two years ago. Location: Starbucks. What went down: Pumpkin Spice Latte. Now, I`m not a crazy latte person, I just tried it because one of my friends always raves about it, and for good reason! It was like a little drop of heaven in a cup. Too bad they only sell it during the fall...

But really,  ever since then... I`ve adored pumpkin. Can`t get enough! I will make every kind of cookie with pumpkin, you just watch.




What you'll need:

-2 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 teaspoons cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon salt
-1/2 cup butter, melted
-1 cup white sugar
-1/2 cup brown sugar, packed
-1 cup canned pumpkin
-1 egg
-1 teaspoon vanilla

For the icing:
-2 cup confectioners' sugar
-3 tablespoons milk
-1 teaspoon melted butter
-1 teaspoon vanilla extract



Directions:

    1.   Preheat the oven to 350˚F
    2.   In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt
    3.   In a large bowl, cream together the 1/2 cup of butter and the sugars. Add in the pumpkin, 1 teaspoon vanilla and egg, and mix well
    4.   Slowly add in the dry ingredients with the wet ingredients, mixing until fully incorporated
    5.   Drop by rounded tablespoonfuls onto lightly sprayed baking sheets
    6.   Bake for 15-20 minutes, or until golden

For the glaze:
Combine the confectioners' sugar, milk, 1 tablespoon of melted butter and 1 teaspoon vanilla together, adding the milk tablespoon by tablespoon until desired consistency.




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16 comments:

  1. Hi Cathleen, thank you for sharing the interesting recipe. Your recipe look good especially I like the combo of cinnamon and nutmeg.

    Your cookies look delicious.

    Have a great week ahead.

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  2. My husband would love this! Will definitely try it!

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  3. I must bake those when the pumpkins are available here. They look delish!

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  4. Yet to try pumpkin in baking,looks deliciously done!!
    Erivum Puliyum

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  5. They look fabulous with spices added into them!

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  6. wow...very interesting & unique recipe..love this

    Tasty Appetite

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  7. Mixing up holiday foods and traditions can be a breath of fresh air! (Pumpkin lattes were the first drink at Starbucks that I truly loved - had one every Saturday.)

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  8. thanks for stopping by & precious time cathleen..
    btw.....hing also known as asafetida is a spice pwd ( a dried tree resin ) available at all Indian stores, it enhances flavor & digestion , when added to any dish..:) do giv a try & enjoy.!

    Tasty Appetite

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  9. OMG, these look incredible! I want this .

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  10. These cookies are making my pumpkin craving come back; they look so scrumptious. Usually, once we move into warmer weather, I'm done with apple pies and pumpkin desserts, but now I want something pumpkin-flavoured.

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  11. I'm the same way, I go crazy for pumpkin in the fall. But it's so good, it really should be enjoyed year-round. The cookies look good!

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  12. Pumpkin is one of my favorites but I really do only think of having it in the fall. Those cookies look great and I want them now :)

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  13. These definitely look incredible and I have got to try them!

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  14. Pumpkin cookies looks so yummy. Very interesting recipe will definitely try.

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  15. u discovered pumpkin through starbucks latte? lol
    I discovered the taste for it with my mums soup. We make pumpkin seed cookies in austria but I have never seen actual pumpkin cookies. They look great by the way!

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