Light and airy — this simple pumpkin cookie was an easy hit. Jason was coming over and I needed a non-chocolate sweet for him. I looked through my To Bake file and decided to try these cookies. Sylvie loved the cake-like consistency. And said, “blogworthy mom.” Andy exclaimed – “so good!” and Jason mmm…ed and mmmm…ed. I know I have another pumpkin cookie on the blog – but hey – another is fun too! The sweet glaze was perfect drizzled on top. Oh, and perfect to make with your kids. Enjoy –
simple pumpkin cookies (from the Very Best Baking):
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 and 1/2 cup sugar
1/2 cup (one stick) unsalted butter, melted
1 cup Libby’s Pure Pumpkin puree
1 large egg
1 teaspoon vanilla extract
glaze –
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350° F. Line baking sheets with parchment – or butter or grease pans.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a small bowl and set aside.
Beat sugar and butter with paddle attachment of mixer until well blended.
Beat in pumpkin puree, the egg and the vanilla extract. Mix until smooth.
Gently fold in the dry ingredients.
Drop by rounded tablespoon onto baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cookies will be soft though.
Once cool, drizzle glaze over cookies.
