Glazed Pumpkin Spice Cookies


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Intent on making cookies for the season (now that weather has cooled down considerably here in Arizona), Kiki suggested making pumpkin cookies with her new Kitchen Aid mixer she was excited to use. (Seriously, you had to see her reaction when UPS delivered her Kitchen Aid to understand how badly she wanted to use the mixer today. She has been waiting two years to get this mixer! She wasn’t any less excited when the mixer first started spinning the butter around in the mixing bowl either.)

Kiki found the perfect recipe at allrecipes.com:

http://allrecipes.com/Recipe/Iced-Pumpkin-Cookies/Detail.aspx

If you’ve been hankering for pumpkin pie lately, here’s a quick fix for your hankering.

Cookie Ingredients

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

Glaze Ingredients

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Recipe rating:

These cookies were considerably easy to make and if you love pumpkin, you’ll love the flavor. They’re moist and cake-like. (We think the recipe could easily be converted into a pumpkin cupcake recipe, too.) When it came time for the glaze, we doubled the recipe. Because really who wants a drizzle of frosting when you could have a cookie dredged in frosting?

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