Friday, November 27, 2009

Pumpkin Cookies

First mix 2 1/2 Cups of flour

1 t baking powder

1 t baking soda

2 t of ground cinnamon

1/2 ground nutmeg

1/2 t ground cloves

1/2 t salt
Then mix all together and set aside

In a bowl add 1 1/2 Cups of sugar

and 1/2 C of softened butter (softened not melted...I let mine go too long in the microwave)

Cream together with a mixer

Add 1 Cup of canned pumpkin puree and 1 egg

1 t vanilla and mix together and beat until creamy

Then add the dry ingredients

Mix together until dry ingredients are mixed through

Drop onto cookie sheet by the spoonful
Bake at 350 for about 12 minutes
After the first batch I rounded them into balls and flattened them out a bit on the sheet and they looked better that way.


2 Cups of powdered sugar

1 t vanilla

1 T melted butter

2 T of milk and mix together. Add more milk if needed

Drizzle icing over cookies

Dust with cinnamon if desired

I love the pumpkin cookies at City Bites and had heard these were similar. They were good, and were more cake-like than cookie. Next time I will make them with cream cheese icing like they have a city bites. Enjoy!


Anonymous said...

Did you use this recipe? If so, it's the EXACT same one as City Bites uses. I used to know the woman that gave that recipe to one of the owners. She used to bring them to school functions before City Bites had them.

Just use a cream cheese frosting and not the glaze. That's the only change! Enjoy!


Anonymous said...

Also, never microwave your butter when making cookies. Never.

Let it sit out on the counter about an hour or so. It should leave a dent when you stick your finger in the butter stick (though the paper, of course), but not be completely soft.

Using too soft of butter, or melted butter will completely change the texture of the cookie. This comes from many years of study in the baking sciences! I hope this helps!