Friday, October 5, 2012

Glazed Pumpkin Cookies

So...are you guys sick of my pumpkin recipes yet? I hope not! The Season has just begun! I am hoping to have many more coming so that by the time Thanksgiving rolls around, you have plenty of time to meal plan. 

If you like a light and fluffy cookie, then these are the cookies for you. With flavors of pumpkin pie, these cookies are begging to be served during the Halloween and Thanksgiving time of year. 


Gluten-Free Glazed Pumpkin Cookies
adapted from: All Recipes
2 cups gluten free better batter flour
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.
In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. 
Mix and set aside.
In a medium bowl, cream together 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, until fully blended. 
Drop cookie dough on a prepared baking stone or cookie sheet lined with parchment paper. I use a 1 1/2 TBSP cookie scooper.
Bake for 15- 20 minutes in the preheated oven. 
Cool cookies,
Make the Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Drizzle over cookies. 
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