Iced Pumpkin Cookie Recipe

Ok, so I know it’s November and by now you’re so over pumpkin, but I can’t let the season end without sharing this little recipe with y’all. You know, just in case you have the hankering to bring a crowd-pleasing dessert to your Thanksgiving dinner or something.

I like these cookies for three reasons:
1) They’re pumpkin. (Need I go on?)
2) They are cake-like and aren’t super sweet. (But you can make them super sweet by generously drizzling as much icing as your heart desires).
3) They taste oh-so-good dipped in coffee. (Which means cookies are the new breakfast food group. You heard it here first.)

Iced Pumpkin Cookies

Adapted from AllRecipes.com

Ingredients

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup white sugar
1 can canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg and vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet and flatten slightly with a spoon.
3. Bake for 17-20* minutes in the oven. Cook cokies, then drizzle glaze with fork.
4. To make the glaze, combine confectioners’ sugar, milk, melted butter and vanilla. Add milk as needed to achieve drizzling consistency.

*The original recipe said to take them out after 15 minutes, but I find that to be way too early. You may want to check them early, just in case my oven is wonky!