Tuesday, October 18, 2011

Pumpkin Spice Cookies

My husband absolutely adores pumpkin treats. He can't get enough of the Pumpkin Ginger Cupcakes. I was recently asked by one of the bowlers at the league if I would make a dozen Pumpkin Ginger Cupcakes. I said yes, of course, and we agreed on a price! I do believe I have my first paying client in Minnesota! 

While shopping for ingredients, my husband eyed a "pre-made, ready-to-go mix" for Pumpkin Spice Cookies. I told him I would make some for him from scratch, and picked up another can of pumpkin. Unfortunately, pumpkin is the only ingredient I do not use fresh. I did a little searching and found the recipe here. I quickly got to work and came out with a beautiful batch of cookies!

Pumpkin Spice Cookies:
Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 24 large sized cookies

2 1/2 C 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 C butter
1 1/2 C sugar
1 C canned pumpkin puree
1 egg
1 tsp vanilla extract

1. Preheat the oven to 350°.
2. Mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a bowl and set aside.
3. Mix butter, sugar, pumpkin, egg, and vanilla extract until completely mixed.
4. Add the dry ingredients and mix until completely incorporated.
5. Use a tablespoon to drop dough onto wax paper on a stone cookie sheet.
6. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
7. Cool on a baking rack until completely cool before frosting.

2 C powdered sugar
3 tbsp milk
1 tbsp melted butter
1 tsp vanilla extract

1.) Mix all ingredients together.
2.) Drizzle over cookies.
3.) Let frosting dry before moving.

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