These cookies are easy to bake and take to any fall event you're attending. Makes about 30-36.
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 c sugar
1 stick butter
1 c canned pumpkin (15 oz can works well, use the remaining pumpkin as a snack)
1 tsp vanilla
Grease baking sheets. Preheat oven to 350.
Cream together sugar & butter in large mixing bowl. Mix in pumpkin, egg & vanilla. Add flour, baking soda, baking powder, cinnamon, nutmeg & salt to pumpkin mixture, beat until well-mixed.
Using a cookie scoop, drop rounded mixture on baking sheets, leaving room for expansion. Bake for 15 minutes until edges are set.
Let cookies cool and then drizzle on glaze. I used a condiment squeeze bottle, but a plastic bag with the corner cut off works well, too.
2 c confectioner's sugar
3 tbsp whole milk
1 tbsp melted butter
1 tsp vanilla
Mix all ingredients in a bowl. Transfer to 'dispenser' to glaze.
Keep in mind that 15 ozs of canned pumpkin is by weight. You'll be using 1 cup by volume so there will not be that much left over. Mix it in with some Greek yogurt for a really creamy, seasonal snack.
(BTW, I put about a dozen of these out at 3 PM. By 3:15 there was one left. I put the rest out and they were all gone by 6 PM.)
White Cedar Inn Bed and Breakfast 178 Main Street Freeport, Maine 04032