I was experimenting with different recipes in my kitchen on Sunday and I was really hoping to come up with an easy drop cookie that I could incorporate pumpkin into. I love pumpkin anything and yet since I am the only one besides my daughter that will eat pie, there is just no point in making a huge pie for two people. So the next best thing would be a cookie that is easy to make, doesn’t require too much finesse in the baking department and I can freeze since only two of us will eat them. So my recipe was done tonight and now I won’t have to freeze them since my entire clan loved them! The pumpkin is very subtle and really nice in this to die for cookies. They are super soft and almost like eating cake and by far the best pumpkin cookies I have ever had. Well don’t take my word for it, here is the recipe, try it out for yourself.
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups white sugar
- 1/2 cup butter, softened
- 1 cup pumpkin (I used half a can of E.D Smith pumpkin pie filling)
- 1 egg
- 1 tsp vanilla extract (I used maple extract)
- 2 cups sifted icing sugar
- 3 tbsp. milk
- 1 tbsp. pumpkin
- 1 tsp maple extract
- Mix all the ingredients together and then drizzle over cookies once cooled
- Pre-heat oven to 350 degrees.
- Combine all of your dry ingredients in your mixing bowl, add in butter, pumpkin, egg and vanilla and mix until combined
- Drop by the spoonful onto a greased cookie sheet (I use the non-stick aluminum foil) and bake for 12-15 minutes until the outside edges of the cookie are just brown
- Drizzle cooled cookies with icing
I am so happy with how my experiment went that I will be making them again regularly, now just to stock up on the pumpkin while I can!
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