Homemade Iced Pumpkin Cookies

16th November 2015

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My sister makes these ALL the time whether it’s for parties or just because.  Make everyone think you are Paula Dean and make these bad boys.  {AND SHE MAKES HERS GLUTEN FREE AND THEY ARE STILL SOOOOO GOOD!  JUST USE GLUTEN FREE FLOUR AND THAT’S IT AND THAT’S ALL!}

Iced Pumpkin Cookies via Allrecipes.com

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 teaspoon vanilla extract

2 cups confectioners’ sugar

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.

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