It's that time of year for "pumpkin-spiced-fill-in-the-blank," and I'm just as caught up in the season as anyone! If you're looking for a festive treat to bring tailgating or to a bonfire, or if you're just ready to try anything that tastes like October, look no further. The pumpkin cookie recipe below is a thick batter of pumpkin filling that not only creates heavenly cookies, but it also works great for cupcakes & muffins (just put the dough into cups instead of onto the cookie sheet). And if the words "homemade glazed-topped pumpkin spiced cookies" don't get your mouth watering, then I'm not sure you know the definition of autumn bliss...
Ingredients
1 1/2 cups sugar
1/2 cup butter (1 stick)
1 cup pumpkin filling (1/2 can)
1 egg
1 Tbsp vanilla
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour
Directions: Preheat oven to 350 degrees. Mix together cinnamon, nutmeg, salt, baking powder, baking soda & flour in medium bowl & set aside. Mix sugar and butter in a large mixing bowl, then add pumpkin filling, eggs & vanilla. Slowly add in the remaining dry ingredients, and mix until creamy. Drop onto cooking sheet. Bake for 10 minutes or until edges are brown.
Icing: Cream 2 or 3 cups of powdered sugar with 1/2 a stick of softened butter and add milk until glaze is thin. Make sure to set cookies on wax paper to cool before drizzling the icing on top (the icing will slide off the top of the cookies and over the sides).
1 1/2 cups sugar
1/2 cup butter (1 stick)
1 cup pumpkin filling (1/2 can)
1 egg
1 Tbsp vanilla
1 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour
Directions: Preheat oven to 350 degrees. Mix together cinnamon, nutmeg, salt, baking powder, baking soda & flour in medium bowl & set aside. Mix sugar and butter in a large mixing bowl, then add pumpkin filling, eggs & vanilla. Slowly add in the remaining dry ingredients, and mix until creamy. Drop onto cooking sheet. Bake for 10 minutes or until edges are brown.
Icing: Cream 2 or 3 cups of powdered sugar with 1/2 a stick of softened butter and add milk until glaze is thin. Make sure to set cookies on wax paper to cool before drizzling the icing on top (the icing will slide off the top of the cookies and over the sides).
