Weeknight Splurge


It was not my idea, but it was a delicious one! Pumpkin cookies are a great way to welcome fall! My roommate thought these would be great with cream cheese frosting, and I'm inclined to agree. One reviewer on allrecipes.com even recommended sandwiching two of these cake-like cookies together with frosting in between. Now I just need a cream cheese frosting recipe...

Ingredients
2 1/2 cups all-purpose 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

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions
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.

Allergens: Wheat, gluten, egg, milk
Nutrition (1/53 batter): 75 calories, 2 g fat, 1 g saturated fat, 9 cholesterol, 36 sodium, 10 potassium, 13 g carbohydrates, 1 g fiber, 8 g sugar, 1 g protein, 24% vitamin A, 0% vitamin C, 1% calcium, 2% iron

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