Tuesday, October 25, 2011

Pumpkin goodness

I cannot get enough of pumpkin flavored things in the fall. And this recipe did not disappoint. The cookies are very cake-like, but get a nice crust on the outside. And the cinnamon glaze? Well, that's the icing on the cake.
I usually sneak in some whole wheat flour in cookies, but I was all out this time around. I added some quick cooking oats instead. Not a lot, but enough to give the cookie a bit of texture. Barely noticeable, but it's nice to know there is a bit of whole grain in there. I would imagine you could easily substitute half of the white flour for whole wheat.

Pumpkin Cookies with Cinnamon Glaze
(Adapted from Iced Pumpkin Cookies at allrecipes.com)

2 1/4 cups all-purpose flour
1/4 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups white sugar
1/4 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For the Cinnamon Glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon cinnamon
1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Combine flour, oats, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  2. In a medium bowl, cream together the butter and sugars. Add pumpkin, egg, and 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. Remove from heat and transfer to cooling sheets.
  4. While cookies are cooling, make the glaze. Combine confectioners' sugar, milk, melted butter, cinnamon and vanilla. Add milk as needed to reach the right consistency (thick but "dunkable").
  5. Allow cookies to cool, then dunk them top first into the glaze. Don't store the cookies in a closed container. They'll do fine out on the counter for a couple of days.