I was at my parents’ house last week sifting through my mom’s recipe box. It’s filled with some amazing recipes and this one especially caught my eye because I’ve had pumpkins (and apples) on the brain lately. The dough is pretty simple and I was lucky enough to already have a can of pumpkin in our house.
This was the glaze before I let it sit a bit. The longer you let it sit, the better it’ll stand up. You can see that it dripped right off of the cookie here.
This was a little bit better.
I eventually colored the glaze with some Wilton food coloring to give the cookies a fun look. This recipe made us 64 cookies and they slowly disappeared as the days went by.
GLAZED SOFT PUMPKIN COOKIES
Ingredients:
2 1/2 cups all-purpose flour (I use unbleached)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 cup solid pack pumpkin (not the pumpkin pie mix)
1 egg
1 tsp vanilla extract
(I would add some all-spice to give the cookies a little kick. 1/2 tsp would be enough and give it a taste similar to pumpkin pie.)
(I would add some all-spice to give the cookies a little kick. 1/2 tsp would be enough and give it a taste similar to pumpkin pie.)
Directions:
1. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. In a mixer, cream butter and sugar.
3. Add pumpkin, egg, and vanilla and beat until light and creamy.
4. Add dry ingredients and mix well.
5. Use a small scoop or drop by rounded teaspoons onto Parchment lined (or greased) cookie sheets.
6. Bake in preheated 350* oven for 15-18 minutes or until lightly browned at the edges.
7. Cool on wire racks.
GLAZE
2 cups sifted powdered sugar
3 Tbsp milk
1 Tbsp melted butter
1 tsp vanilla extract
Directions:
In a small bowl combine the above ingredients and whisk until smooth. Small note: you can leave out the melted butter. I tried it with both. The first time was without the butter. The glaze was runny. I added the butter in the hopes that it would hold the glaze together better. It didn’t. The glaze became harder the longer it sat out. I suggest making the glaze as soon as you get the first batch of cookies in the oven. It’ll harden over time but still be pliable enough to top the cookies. Wait until all the cookies have cooled and add a dollop of glaze to each one with a teaspoon.
VARIATIONS
Stir into the batter any of the following:
1 cup raisins
1 cup chopped nuts
1 cup chocolate chips
1 cup uncooked oats
ENJOY!
xoxo
–k
