Sunday, October 19, 2014


All throughout fall, I always shy away from the pumpkin pie but without fail every year, these cookies are on my must make list. It never truly feels like fall until the leaves are changing colors, hot chocolate is being made, and these cookies are being popped out of the oven.

For the cookies, you will need:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup softened butter
1 cup Libby's pure pumpkin
1 egg, at room temperature
1 teaspoon vanilla

Preheat the oven to 350 degrees.

In a mixing bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In an electric mixer fitted with the paddle attachment, cream sugar and butter. Add pumpkin, egg, and vanilla and mix on a low speed until combined and smooth. While still on low speed, slowly add dry ingredients. Scoop onto cookie sheets. Bake for 15-18 minutes, until edges are slightly browned.

For the glaze, you will need:
2 cups powdered sugar
1/2 cup softened butter
2 tablespoons karo syrup
Splash of whole milk or half and half
1 teaspoon vanilla

Whisk the glaze until completely mixed. To make less runny, add more powdered sugar. To make more runny, add more milk. You should be able to make a figure eight in the glaze of the bowl and it stays for a bit. Once cookies are completely cooled, drizzle with glaze. 

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