You didn’t think I could give up on pumpkin recipes that easily, did you? It’s still fall, after all, and I’m taking every advantage to bake things with pumpkin in them before our gorgeous fall/winter desert days slip away. They’re sort of fleeting; although, as I write this, it’s a chilly (50°), blustery morning and I packed Kat off to school with her winter coat and a pair of gloves. Perfect pumpkin weather.
We had Thanksgiving last week with some friends and one of my contributions to dinner was a traditional pumpkin pie. I had about a cup of pumpkin left over and didn’t want it to go to waste. Since I’m a fanatic about putting homemade baked goods in Kat’s lunchbox, I asked her to help me find a recipe for some pumpkin cookies. Believe me, that’s no small task. And all of them looked delicious.
She settled on this one (I think mostly because of the powdered sugar glaze), and they were hand’s down the best choice. Although the baking portion was time-consuming (15 to 18 minutes per tray), the cookies bake up cakey and soft, and are simply delicious: a perfect treat for lunch boxes, with a cup of coffee, or, better yet…leave a few for Santa! He’ll be eternally grateful. The glazing was a fun activity for Kat, too. I gave her a spoon, some simple instructions, and she had a blast flinging frosting over the cookie tops. You could also dip the cookies in the glaze if you’re not up for the clean-up of drizzling. Enjoy!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup pumpkin puree (fresh or canned)
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium mixing bowl. Beat sugar and butter in large mixing bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.