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

 Glaze

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.

Advertisements

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

So Delushious !

personal random ramblings from a girl who loves bacon and can't be fat.

Running for Solidarity

Our adventures in food and travel

The High Heel Gourmet

Authentic Thai Dishes Reimagined for the American Palate

Pittsburgh Happy Hour

Our adventures in food and travel

Dinner Plan-it

Our adventures in food and travel

Pittsburgh TasteBuds

Our adventures in food and travel

Matt on Not-WordPress

Stuff and things.

Ang Sarap (A Tagalog word for "It's Delicious")

A blog about dishes and recipes prepared by a passionate foodie simplified for people who shares the same passion. Warning: May contain traces of reviews

a whisk and a spoon

connoisseur of fine cake

adotbrown

Music. Movies. TV. And My Inane Take on Them in Society.

%d bloggers like this: