I made soft pumpkin cookies tonight! Let me share the recipe with you. The ingredient amounts are at the bottom of this post.
Step 1. In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
Step 4. Gradually beat in flour mixture.
Step 6. For the glaze, combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Here’s the full recipe:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 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 100% pure pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
Preheat oven to 350° F. Grease baking sheets.
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.
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
Makes about 36 cookies.