fall please

The other day I was getting a breakfast sandwich at one of my favorite local spots A Market and I saw a sign that said {Autumn is a second spring when every leaf is like a flower}. I think that perfectly describes the beauty of fall. I am always excited for fall treats and festivities and so last night I tried a new pumpkin cookie recipe and I fell head over heels in love with it and thought I would share.

 Iced Pumpkin Cookies

  

Ingredients

Original recipe makes 3 dozen

Makes servings USMetricAdjust Recipe (Help)

• 2 1/2 cupsall-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
• 1egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

*** I added semi-sweet chocolate chips to half of my batch and still drizzled icing on top and those were the best for sure!***

I made Thanksgiving/Fall treat bags with these cookies and brought the rest into the office and they were a huge hit! They are perfect for any fall outing so make them and enjoy all the great things that are Fall.



xoxo ~ heather