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:
