Iced Pumpkin Cookies is our recipe of the day! These were such a big hit that I didn't even get a picture of them cooling before the icing was put on. I had to fend off the hordes of hungry pygmies to save enough for Kevin to have a taste when he got home from work.
This was another simple recipe that gives amazing results.
First you cream the butter and sugar until it's light and fluffy.
Add the eggs, pumpkin, vanilla and salt. Mix well.
Add the flour, baking soda, cinnamon and baking powder. Combine thoroughly.
Add nuts and chocolate chips. Stir them in gently.
Scoop onto cookie sheets and bake for 15-20 minutes.
I should have a picture of them cooling, but they were being consumed at a rapid pace. I tried to stay away from the kitchen so I could keep all of my digits.
When they are completely cool, drizzle with icing and let them sit until it hardens, about 20 minutes. This made a lot of cookies if you dropped them by rounded tablespoon like the recipe calls for, about 5 dozen in fact. Also, I found that the pumpkin flavor didn't fully come out until they were completely cool.
The link to the original recipe is Libby's Spiced and Iced Pumpkin Cookies.
My adapted recipe is as follows:
2 1/4 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup sugar
1-15 oz can 100% pure pumpkin
2 large eggs
1 teaspoon vanilla
1-12 oz package of chocolate chips
1 cup chopped nuts, optional
Cream sugar and butter until light and fluffy. Add eggs, pumpkin, vanilla and salt. Mix well. Add the remaining ingredient, except for chocolate chips and nuts, and stir to combine. Gently mix in nuts and chocolate chips. Drop by rounded tablespoon and bake in a 350 degree oven for 15-20 minutes. While the cookies are cooling mix the following:
1 1/2 cups powdered sugar
1 1/2 Tablespoons milk
1 teaspoon vanilla
Mix well. It the mixture seems to thin, add powdered sugar. If it seems too thick add milk slowly until it's a drizzling consistency.
Once the cookies are cooled, drizzle with glaze and let sit until hardened, about 20 minutes.