I’m still loving all things pumpkin and apple, which is why these pumpkin cookies ended up at some farms this week when lunches were delivered by Gary and Angie!
Ingredients:
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 1/2 cups granulated sugar
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1/2 cup butter (1 stick), softened
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1 cup canned pumpkin (not pie filling)
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1 large egg
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1 teaspoon vanilla extract
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Glaze (recipe follows)
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Preheat oven to 350° F. Lightly grease baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer 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.
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For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
