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.
THE ICING:
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!
2 comments:
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.
http://allrecipes.com//Recipe/iced-pumpkin-cookies/Detail.aspx
Just use a cream cheese frosting and not the glaze. That's the only change! Enjoy!
Cindie
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!
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