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Tuesday, October 1, 2013

Iced Pumpkin Cookies

Adapted from allrecipes.com 

Ingredients

For the cookies:
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 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
 
For the icing:
4 cups confectioners' sugar 
1/3 cup heavy whipping cream (milk could also be used)
2 tablespoons melted butter
2 teaspoons vanilla extract


Notes / Directions

Preheat your oven to 350 degrees.  Mix dry ingredients and set aside.  In a separate bowl, cream together the sugar and butter.  Add pumpkin, egg, and vanilla and cream again.  Stir in dry ingredients and mix until well incorporated.  Drop heaping tablespoons onto a greased cookie sheet.  Bake for 15-20 minutes.
In another bowl, whip icing ingredients until it becomes nice and smooth, adding small portions of whipping cream at a time to measure consistency.
There are a few options for icing and spreading.  For a
runnier icing, add more whipping cream and frost cookies
when they are completely cool.  For thicker, less. 
 For more of a frosting glaze, let the cookies cool completely
and use a thicker frosting.


For more of an icing effect, ice with thicker frosting
while cookies are still hot out of the oven.  Or use a more runny
frosting and ice when the cookies are cooled.

 
And here's my sweet little cookie thief:



2 comments:

  1. JUST MADE THESE AND DIDN'T WAIT TO FROST ATE ONE RIGHT AWAY
    SOO GOOD.
    PUT RAISENS IN THE SECOND BATCH
    CAN'T WAIT TO TRY.
    THANKS FOR A GREAT AND EASY RECIPE

    ReplyDelete
    Replies
    1. I'm glad to hear you liked them! I never thought to put raisins in them, I bet that would be yummy. I did try putting some chocolate chips in a batch that I made but I liked them frosted better :)

      Delete

Thanks so much for commenting!!

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