Iced Pumpkin Cookies

Hello my friends! As promised, I am back with a recipe for a sweet treat, perfect for cozy days curled up under a blanket with a cuppa tea. It was also perfect for a fundraising bake sale I participated in last week. 

Knowing that fall is just around the corner, and with it the promise of all things pumpkin and spice, I scoured Pinterest to find just the right pumpkin recipe. I found this recipe from jamonkey.com, and it perfectly fit the bill.

These cookies turned out soft and chewy and once the icing was drizzled on top, they were perfect cookies for sitting with a cuppa tea. You could make these with canned pumpkin, but I had some frozen pumpkin that I used for these cookies and they turned out great! They certainly didn't last long on the bake sale table!

Iced Pumpkin Cookies
adapted from Jamonkey.com

Ingredients

Cookies
4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tbsp pumpkin pie spice
3/4 cup butter
2 1/4 cups white sugar
1 1/2 cup pumpkin
2 eggs
1 tsp vanilla extract

Icing
3 cups icing sugar
5 tbsp milk
1 1/2 tbsp melted butter
1 tsp vanilla extract

Instructions

Preheat oven to 350F. Combine flour, baking powder, baking soda, pumpkin pie spice and salt.

In a medium bowl, cream together the butter and sugar. Add pumpkin, eggs, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Using a medium cookie scoop, drop on cookie sheet and flatten with a fork.

Bake for 17-20 minutes, until the cookies are golden delicious on top. Cool cookies, then drizzle glaze on top of the cookies. For this step, it's easiest if you push the cookies close together on a cookie sheet, or on a piece of parchment paper. This way, when you drizzle the glaze on the cookies, it makes much less sticky mess.

For the glaze: In a medium bowl, combine icing sugar, milk, melted butter teaspoon vanilla. Whisk together until you reach a smooth consistency. If the mixture is still too thick, add milk as needed. You want to be able to drizzle over the cookies. Transfer the glaze into a medium Ziploc bag, cut a tiny piece of the corner and use it to drizzle the glaze evenly over the cookies.

I hope you have enjoyed this recipe - let me know if you try it out!



Linking to Joyful Homemaking, Not Just a Housewife and A Bowl Full of Lemons.