Fall desserts: Spiced Pumpkin Cookies

I absolutely love the fall! From the cool temperatures to the beautiful views of changing leaves, I enjoy everything about this season – especially the food. I recently spent a day apple picking with friends and although I had fun collecting my body weight in Cortland and MacIntosh, I needed a little time before tackling that apple pie.

Since I still wanted a fall dessert to top off my day, I did a little research and came across this recipe for Spiced Pumpkin Cookies. These easy to make cookies definitely didn’t disappoint, even though they had more of a muffin top texture. They had the perfect fall flavor combination of cinnamon, nutmeg, and pumpkin I had wanted.

Spiced Pumpkin Cookies

Ingredients:

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

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Matt Schuierer is part of the Project Management team at Mom Central. As a self-proclaimed foodie, when Matt isn’t watching the Food Network you can find him fixing something in the kitchen.

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