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Iced Pumpkin Cookies



Okay, I'm finally jumping on the pumpkin bandwagon. It's the middle of October, pumpkin season is at it's peak, and I can't avoid these squashes any longer. Also, I'm pretty sure it is my obligation as a food blogger to provide you guys with at least one pumpkin recipe this month...or this lifetime considering I've never posted a pumpkin recipe on here, in my four years of blogging. No time like the present to make up for it, right?

By the way, I'm trying to figure out why I have spelled pumpkin as pumpking every time I've written it so far. I can't even control it. My fingers have a mind of their own.

Anyways, for those of you who didn't know, October is National Cookie Month. If you're wondering how I know this, it's because these are the kind of things that start to concern you when you are a food blogger. Food holidays that you didn't even know existed.

October is the national month for a lot of other different foods, but nothing is more worthy of being celebrated than cookies. I think you guys see where I'm going here. Little miss me honored National Cookie Month and celebrated pumpkin season by making these scrumptious iced pumpkin cookies.


I spotted these cookies originally on Joy the Baker's blog, and though they looked lovely with their butterscotch chips, nobody in my family really fancies butterscotch chips, including myself. So I ditched the chips and instead added a delicious cinnamon icing to them on top. Pure genius, lemme tell you.


They were phenomenal. I must warn you though, if you're not into fluffy, cake-like cookies, then these cookies most likely aren't for you. They are soft and pillowy and bake up sort of like muffin tops. I personally had no problem digging into these cookies, even being the kind of girl that prefers crisp and chewy cookies. Cause one taste of their icing and I was a believer.

Iced Pumpkin Cookies

Yield: approximately 20 cookies
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Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
dash of allspice
2 eggs
1 cup brown sugar
1/2 cup canola oil
1 cup pure pumpkin (same as canned pumpkin or pumpkin puree)
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the icing:
2 cups powdered sugar, sifted
1 teaspoon cinnamon
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 tablespoon melted butter
milk, as needed

Directions:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until well combined, about 1 minute. (Scrape the sides of the bowl as needed during mixing).

Add the oil, pumpkin, and vanilla and mix on low speed until blended. Stir in the flour mixture with a spoon.

Using a 1/4 measuring cup, scoop out mounds of dough onto prepared baking sheet, spacing them 2 1/2 inches apart. Use the back of a spoon to smooth out the mounds.

Bake the cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

To make the icing, whisk together powdered sugar, cinnamon, vanilla, and melted butter in a small bowl. Gradually add milk by tablespoons, until you reach a spreading consistency. Spoon the icing evenly over tops of cookies.

Adapted from Joy The Baker

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