Recipe: Iced Pumpkin Cookies

These babies broke in my brand new Kitchen Aid stand mixer. I love it and expect to up it very often!

Yes, I need to work on my decorating skills but these are so delicious that it doesn't even matter. They are very light and fluffy with a cake like texture. There is just a slight pumpkin taste. So slight that Matt ate two of them even though he "hates" pumpkin.

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 14 ounce can pumpkin puree
1 egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of b utter and white sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake 13-17 minutes. Cool cookies, then drizzle glaze.

Glaze:
Ingredients:

1 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Combine sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.

Adapted from: Allrecipes