Pumpkin cookies

28 Sep

I’m not really a huge fan of the fall season. Cold weather is just not my friend.  I actually dread the idea of having to wear sweaters, jackets and scarves.  Not to mention the cold winds make my skin dry and lips chapped.  But one of the redeeming qualities that this season has is its foods.  This is the time of year for comfort foods like chicken pot pie, beef stew, chili and pot roast.  Apples are also at their prime so it’s the perfect time to start baking.  I love how the warmth of the oven and the aromas of spices like nutmeg and cinnamon seem to fill up the entire house.

The most quintessential element of the fall season is, of course, the abundance of everything pumpkin.  You have pumpkin seeds, pumpkin pies, pumpkin beer and pumpkin lattes. I think I even saw pumpkin Hershey’s kisses at the grocery store last week.  So in spirit with the season, I decided to make something pumpkin themed over the weekend.

Even though saying goodbye to summer is sad, these pumpkin cookies do help to alleviate the separation anxiety.

Pumpkin Cookies
3 Dozen

2 1/2 cups 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 white sugar
1 cup canned pumpkin pie filling
1 egg
1 tsp vanilla extract


2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  2. In a separate bowl, cream together the 1/2 cup of butter and white sugar. Then add the pumpkin, egg, and vanilla to the butter mixture, and beat until creamy.
  3. Mix dry ingredients with butter mixture.
  4. Drop dough on an ungreased cookie sheet with a tablespoon. Flatten the cookies slightly with your fingers.
  5. Bake for 15 to 20 minutes. Transfer finished cookies to a cooling rack.
  6. While cookies are cooling, make the glaze. To make glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  7. Drizzle glaze with a fork.


2 Responses to “Pumpkin cookies”

  1. serina December 6, 2012 at 3:12 am #

    looks yummy! so, get this. i just finished reading your post about salt & pepper pork, read about these cookies and got an incoming email notice about a special deal on pork & also cookies 🙂

    • chewmeblog December 6, 2012 at 3:34 am #

      Haha! That’s so funny! It means that you need to eat pork and cookies ASAP!

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