Pumkin Cookies!

by Kris Pitcher

Nothing says fall like cooking with pumpkin! Each morning I drive by the farmer's pumkin patch and as the vines have shrivled away the orange pumpkins are revealing themselves. Soon enough they'll be carved and waiting for trick-or-treaters, or scooped out with seeds roasting in the oven. But for today, I thought I'd share a recipe I love. This makes a great cookie. I skip the glaze frosting - but it's there for you if you want it.


Pumpkin Cookies!

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutritional Information
Amount Per Serving  Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg