Pumpkin Cookies

I LOVE all things pumpkin.  A few years back, I found this recipe for Iced Pumpkin Cookies, and it has been one of my go-to cookie recipes ever since (I do make a few Mary-tweaks).  Feast your eyes, my friends.

Feast. Your. Eyes.

Oh yes.

First up, preheat the oven to 350 degrees.  Then combine the dry ingredients in a medium size bowl:

• 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

Next, combine the following in a large bowl until creamy:

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar

Suga butta:

Then add:

• 1 small can pumpkin puree (or ONE HEAPING cup)
• 1 egg
• 1 teaspoon vanilla extract

Once combined, add in the dry ingredients in thirds and mix:

Pumpkin batter:

I use a small cookie scooper to drop the cookies onto an ungreased cookie sheet.  I don’t flatten mine like the original recipe states.  I like them a lil poofy.

Cook for precisely 15 minutes, immediately remove from the cookie sheet, and pop into the freezer for a couple minutes.

Yes, the freezer:

I’m not entirely sure why I do this, and it is probably an unnecessary step… but regardless I always do it and I think it helps the cookies to stop cooking sooner (which equals super moist and delicious cookies).

Once the cookies are cool, it’s time for icing!  You can also make the cookies a day ahead and ice the next day.  Just don’t store them in an airtight container (or you’ll end up with mushy business).

For the icing, mix the following in bowl:

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

Nom nom nom!

Take a sandwich size plastic bag and place it in a small drinking glass.  Pour the icing into the cup:

Mess free!

Snip a small corner off of the baggie and you’ll get oober professional results 🙂

Fancy pants:

Once I ice the cookies, I pop them into the freezer AGAIN:

Ok yes, probably unnecessary.   But this helps the icing to set up.  At least I think it does.

VOILAAAAAAAAAAAAAAA!

Eat me now.

Since these cookies are super moist and delicious, you do NOT want to store them in an airtight container.  I like to keep mine in the fridge and eat them cold.

MMMMMM HMMMMMMMMMMMM GOOOOOODDDDDDD.

This recipe makes 4 dozen pumpkin cookies.

What’s your favorite pumpkin recipe?