Fall Dessert: Iced Pumpkin Cookies

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Total time: 1 hour 15 minutes

Yields: 36 servings

Pumpkin Cookies Ingredients:

2 and half cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoon ground cinnamon

Half teaspoon ground nutmeg

Half teaspoon ground cloves

Pinch of salt

Half cup softened butter

1 and half cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla essence

Glaze Ingredients

2 cups powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla essence

Pumpkin Cookies Directions:

1. Preheat oven to 175 degrees Celsius.
2. In a bowl, mix flour, baking powder, baking soda, nutmeg, cinnamon, ground cloves, and salt. Set aside.
3. In a separate medium bowl, cream together butter and sugar. Add egg, pumpkin puree and vanilla essence and beat until creamy. Add dry ingredients and mix well. Using tablespoons drop on cookie sheets. Flatten slightly.
4. Bake for 10-15 minutes in the pre heated oven. Cool cookies. Drizzle glaze with fork.
5. To make glaze: combine powdered sugar, butter, milk, and vanilla essence. Add milk as required to achieve drizzling consistency.

Spice up your season with these delicious fall desserts. They are soft and cake like, and not at all dense or sticky. As these cookies already have a lot of moisture from the pumpkin, make sure not to store them in an air tight container. You can also add chopped pecans, butterscotch chips, dates or raisins if you please.

For more desserts on Stagetecture, click here.