Recipe: Soft Pumpkin Cookies

These are my favorite cookie to feed the kids. Yes, they're full of sugar and fat, but they also have pumpkin. It's sort of a vegetable, right? And anytime I can sneak veggies into something and have the kids not complain, I consider it a WIN!

Originally from a Libby's recipe, I've only changed one thing: I use a rounded teaspoon instead of an exact teaspoon of cinnamon because I like my cookies on the spicy side. If you want less spice, you can always reduce it to the exact teaspoon. Also, my cookies never look like theirs do (as you can tell by the photo), and I use the criss-cross method of icing drizzle. (Basically, gently swinging the icing-coated whisk back and forth over the cookies instead of very precisely drizzling with a spoon.)


Soft Pumpkin Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 (rounded) teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup canned pumpkin (NOT pumpkin pie mix)
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Preheat oven to 350° F. Grease baking sheets (I just use parchment paper).

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

You can leave these unglazed, but they really are better with the icing.

FOR GLAZE:
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.