11/20/2012

Glazed Pumpkin Cookies



Maybe it's just me, but I feel like a holiday table isn't complete without something with orange, whether it's sweet potatoes, pumpkin pie or butternut squash or all of the above. In my quest to find something orange, yet something I had never made before, I ran across these absolutely amazing tasting pumpkin cookies. I would rank them pretty close to my favorite chocolate chip cookie, which says a lot. A whole lot...





As I mentioned yesterday, I was sort of doing this mini cleanse over the weekend to prepare myself for Thanksgiving. I made these on Sunday afternoon and they could have easily ruined all the work I did on Saturday and Sunday. But I was good. I only ate two- one with frosting and one without just to make sure they were good. They have this delicate, moist cake-like texture that I love. That hit of sweetness from the glaze just tops it all off. So good...


They are super easy to make, too. Here is what you need and what to do:

Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup of pure pumpkin puree
1/2 cup (1 stick) unsalted butter, room temperature
1 egg, room temperature
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon pure vanilla extract

Glaze

1 cup powdered sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons whole milk

Preheat oven to 350. Cover two large baking sheets with parchment paper. 

In a large bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside. 

Using an electric mixer fitted with the paddle attachment, cream the butter and the sugars together. Add the pumpkin puree, egg and vanilla extract to the butter mixture. Slowly add the flour mixture until it is well combined. 

Place the dough on the baking sheet using a medium-sized ice cream scoop (about the size of 1 1/2 tablespoons).  Spray the bottom of a glass with nonstick cooking spray. Then gently flatten the tops of the cookies with the bottom of the glass.

Bake for 12-15 minutes or until the bottoms and the sides of the cookies are just slightly browned. Let them cool on the cookie sheet for a few minutes, then transfer them to a wire rack to cool. 

To make the glaze, add all of the ingredients to a bowl and mix well. Add more milk if necessary to get the desired consistency. Once the cookies are cooled, dip the tops of the cookies into the glaze and place on the wire rack to allow the glaze to drip down the sides of the cookie. Allow the glaze to get firm before serving. This makes about 3 dozen cookies.


P.S. The perfect mini pumpkin cupcakes...

Images by me
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6 comments:

  1. Yum! And, your photos are amazing!!

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  2. Your pics make me want to reach in and grab and then go for a big glass of cold milk! On that sweet note..wishing you a happy and healthy Thanksgiving!

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  3. Gorgeous photos. I love visiting your blog for inspiration.

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  4. Oh I can smell those cookies from here and hear the fire crackling in the background!!

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  5. Oh delish! Those look amazing!

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  6. My baking night is still going....I might have to whip up a batch of these.

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