Iced Pumpkin Spice Cookies

Happy Halloween everyone! I’m sure I’ll have some photos of my little miss trick-or-treating tomorrow, but for today, enjoy a yummy cookie recipe instead.

Pumpkin Spice Cookies are yet another fabulous part of fall. Granted, I could bake them anytime I wanted, but they just seem to taste better in their appropriate season! I think this is one of my most highly loved recipes by my friends and family (They did quite well at the farmer’s market last year as well). This year my best friend asked for them for her birthday, and my hubs asked me to bake them for the blood drive at his work. So I’ve had a pumpkin-y household for the past two weeks. It’s okay, I needed a break from all the apple goodies I had been baking anyway.

Ingredients:

Cookies:
2 1/2 cups flour (I use half white flour, half wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened (I use Country Crock Spread and it works perfectly fine)
1 1/2 cups sugar
1 cup pumpkin puree (canned or fresh, whatever you have)
1 egg
1 tsp vanilla

Icing:
2 cups confectioner sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla

Preheat your oven to 350F.

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She decided she had to bake in her jammies!

First, mix your dry ingredients, stir and set them aside.

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In a larger bowl, cream butter and sugar together.

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Add eggs and vanilla and blend thoroughly.

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Then add in your pumpkin and mix well.

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Pour in the dry ingredients and mix until thoroughly combined.

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And the most important part, the assistant taste test.

I use my dough scoop to drop the dough onto cookie sheets – if you don’t have one just drop tablespoon size balls. Bake for 15 minutes, and let thoroughly cool before icing them.(To make the icing, combine all icing ingredients and stir with a fork.)

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To ice mine, I use a fine icing tip and bag, but a baggie with the tip snipped would work as well. Or, if you don’t mind a messier way, you can just drizzle it on with a spoon! (I say that’s messier because when I’ve done it that way I get it all over my cooling racks and table.) Let them sit out until the icing hardens, then store in an air tight container.

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These are just so delicious – chewy and soft, just the way I like a cookie. Enjoy!

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