These soft bites of heaven were the perfect way to wrap up our Thanksgiving dinner this year. My friend Tina passed along this recipe along with her own cream cheese icing recipe. I opted to glaze them with a sweeter topping – and have included recipes for both icings below. I have it on good authority that these cookies freeze well – but I can’t say for sure as we ate them all up. Enjoy.
Ingredients:
2 1/2 c. flour
1 t. baking soda
1 t. baking powder
2 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
1 1/2 c. sugar (or less)
1/2 c. butter, softened
1 c. pumpkin purée
1 egg
1 t. vanilla
Mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium-sized bowl and set aside. In a larger bowl, beat together sugar and butter until blended. Add pumpkin, egg and vanilla and continue to beat until smooth. Gradually beat in the flour mixture until well combined.
Drop by tablespoon onto greased baking sheets and bake at 350F for 15 to 18 minutes (or until cookie edges are firm). Remove to wire racks until cooled.
Glaze recipe (sweet):
1 c. powdered sugar
1 1/2 T milk
1/2 T melted butter
1/2 t. vanilla
Mix the ingredients together and drizzle over top of cookies. I placed the concoction into a icing squeeze bottle, heated it a bit in the microwave before squeezing over top of the cookies. A hit!
Cream Cheese Icing recipe:
2-3 cups icing sugar
3 T milk
1 T melted butter
1-2 T cream cheese
1 t vanilla
Whip ingredients together and use to ice cookies.
Looks yummy! I will definitely try this one! 🙂