The Great Pumpkin Cookie

>> Wednesday, November 17, 2010

The great pumpkin cookie is the dessert you’ve been waiting all year for.   Fresh out of the oven, the cookie’s exterior crust provides a crisp cover to a soft, moist cookie that crumbles like a cake.  Whether it’s the texture or the taste, this cookie is a delight to eat.  The mild cinnamon flavor is enhanced by a coating of sweet icing.  As usual, you can have some fun with the icing – striping cookies or dousing them with sugary goodness.  Of course, I left a few cookies plain for those who like less sugar.  I brought these to the last girl’s night, and they were a hit!

The recipe was adapted from here


Cookie Recipe
  • 2 1/2 cups all-purpose flour
  • teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 stick of butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

  • 1 cups confectioners' sugar
  • 4 teaspoons milk
  • 1/2 tablespoon melted butter
  • 1/2 teaspoon vanilla extract

  1. Preheat the oven to 350 degrees F.  Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to the mixture, and beat until creamy.  
  3. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  4. Bake for 15 to 20 minutes.
  5. To make the icing: Mix confectioners' sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve desired icing consistency.  Once the cookies are cool, use a fork to ice the cookies.


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