If you combined pumpkin cupcakes and pumpkin muffin tops, you’d get these cookies. I’m not sure how that hybrid works, but they’re cookies nonetheless, and they are delicious! Beware: they’re chewy, flavorful and addicting. As you begin to think ahead to Thanksgiving, consider adding these cookies to the mix. I know pies are the usual Thanksgiving dessert, but your guests will be very happy to see these cookies on the dessert spread.
Thank you to Katie M. for sharing this recipe!
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Ingredients
Source: All Recipes
cookies
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
frosting
2 cups confectioners’ sugar
3 T. milk
1 T. melted butter
1 tsp. vanilla extract
Directions
cookies
Preheat oven to 350
1. 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 sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
3. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
4. Bake 12-15 minutes. Cool cookies, then drizzle glaze with fork.
frosting
1. Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
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