Saturday, September 17, 2011

IT'S FALL! PUMPKIN TIME! (RECIPE)

Ah Fall! The area around here has already begun to change. The gourds are coming out. We just got back from the farmer's market here. I got some great gourds (Buttercup, Pumpkin, Acorn) and am getting ready to cook it all down for pies, soups, and more! But, I could not wait to cook it... I just had to make myself a favorite recipe: PUMPKIN COOKIES!


These cake-like cookies are the best I've ever had. I love my old pumpkin-white-chocolate cookies, but these cookies are must more subtle, less sweet, and are so scrumptious.
They are not at all dry, and not wet either. Think of a puffy cupcake or a moist muffin; that is the consistency of these cookies!

Link
So, the recipe.... it's not actually mine. I have to give credit where it is due. I found this recipe originally on Allrecipies.com; these cookies on the site are called Iced Pumpkin Cookies (By 'Gina'). I've made a few alterations for me.

So, this would make it a re-post, but I really want to share it because it always gets rave reviews.

ICED PUMPKIN COOKIES
(originally by GINA) - Edited by me :)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tbsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 tsp ground ginger
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/2 tsp cinnamon extract

Directions
  1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  2. In a medium bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla; Beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly; I used a spoon dipped in water.
  3. Bake for 10 to 15 minutes. Cool cookies.
  4. To Make Glaze: Combine confectioners' sugar, milk, and vanilla. Add EXTRA milk as needed, to achieve drizzling consistency, or leave thick to pipe onto cookies as I like (not so sweet). Let icing set.


Seriously, this recipe is a HUGE hit at any time of the year, but something about warm pumpkin on a cool fall day makes life wonderful! I hope you are all enjoying the season and are keeping warm.

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3 comments:

Trish - Sweetology101 said...

wow these look great!

Kat Taylor said...

You list cinnamon in your glaze but your directions for the glaze dont mention it. Yet you mention milk twice. Please verify for me.

Meghan @ Domestic Sugar said...

Hey Kat

I forgot to list the cinnamon in the glaze, and the milk is listed twice because depending on your region etc, the consistency may not be as thin or thick as needed. It really depends on how thick/thin you want the icing. For example, I like it thick and drizzled across the top, but some like the full cookie glaze.