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Iced Pumpkin Cookies
She has become a sweet friend of mine and I adore everything she makes. Not only that but she takes beautiful pictures of her food and being a visual person this instantly drew me to her blog! She’ll be here once a week sharing with you all and has such an amazing treat for today!!! Don’t forget to check out her blog, it is filled with incredible recipes!
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“Break out your scarves, boots and spiced lattes, it’s officially Fall! And you can bet this season comes in part with lots of pumpkin, these iced pumpkin cookies just so happen to be my absolute favorite. They are really soft {almost cake-like} and have a delicious spiced pumpkin flavor. The icing is definitely the perfect finishing touch, but I promise they will still taste incredible without it. One suggestion I would make is after baking these, don’t store them in an airtight container like you would normally do with cookies, as the moisture will soften them and make them a bit soggy. Go ahead and set these out on a plate uncovered for a few days and they’ll remain soft and delicious!”
Iced Pumpkin Cookies
Here are your ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup light butter, softened
1 1/2 tsp. Stevia (or 1 1/2 cups sugar)
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
Glaze
2 cups confectioners’ sugar
3 Tbsp milk
1 Tbsp melted light butter
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar). Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To make the glaze, combine confectioners’ sugar, milk, melted butter and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency. Enjoy!
September 12, 2012
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