A Note on Spices

Yes, I might have a slight Penzys problem.... but it is oh so worth it!

 Those pumpkin cookies were fit for a king.

Iced Pumpkin Cookies

Looking for a tasty fall treat last week, it occurred to me that I had yet to make anything with pumpkin yet this year! Of course, this might be because I am in total denial that we are more than halfway through November... what happened to August? Arg!

I first made this recipe in grad school when I had a few friends over for a "Pumpkin Fest." And, well, they are irresistible (friends and the cookies)! One of the things my husband might tell you about being married to someone who loves to bake is that the house seems to be constantly filled with delicious-smelling concoctions... not that he's complaining, mind you, but he's used to the whirl of the Kitchen Aid Stand Mixer, oven timers going off... it's not really such a momentous occasion when something warm and delectable comes out of the oven around here.

But... behold! Apparently I had never made the iced pumpkin cookies for him before! It was a delightful surprise-- and I was shocked to hear that they are his new favorite. It might not have meant a lot to him, but I was just tickled :)  Here's the recipe:

Iced Pumpkin Cookies

You'll Need:

2 1/2 cups all-purpose flour (I did mostly wheat)

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Icing:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. 

Apologies, I can't remember where this recipe is from originally-- but I will be sure to give credit where credit is due when I find the source! 

Update: Homemade Vanilla Extract

Getting there! Look at that color!