It’s been quite a while since I last baked. Baking takes precision, measuring, several bowls … all excesses that I just haven’t had time for recently. I’ve been working hard on writing, taking care of my children all the while. Life, it just keeps moving no matter how much you wish it would slow down for at least a little while. I have fantasies of sitting down and reading a book at night. Or watching a show without my fingers tap-tapping on the keyboard at the same time.
But today, I decided to push all that other stuff aside and just bake. Given that it’s nearly Halloween, I thought it would be fitting to make some tasty Iced Pumpkin Cookies. These cake-like pumpkin cookies are just lightly sweet, something that is enhanced by the sweet vanilla icing drizzled onto them.
When the kids woke from their naps today, I had a batch of Iced Pumpkin Cookieswaiting in the kitchen. They both dove right in, devouring bite after bite. Love that. And love that these aren’t too bad for you to boot.
Try them with a cup of tea . . .
Iced Pumpkin Cookies
yields 2-3 dozen
2 1/4 cups all-purpose flour
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 cup butter, softened
1 1/4 cups brown sugar
1 cup pumpkin puree
2 tbsp applesauce
1 tsp vanilla extract
Preheat oven to 350 degrees.
Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside.
In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined.
Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix.
Drop by the spoonful onto a baking sheet.
Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack.
1 cups confectioners’ sugar
2 tablespoons milk
1/2 tablespoon melted butter
1/2 teaspoon vanilla extract
Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag).
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Delicious Pumpkin Pancakes | Sarah’s Cucina Bella :: Family Food | October 28, 2008
- More To The Core - Blog Archive » Spreading Love with Peanut Butter Cookies | June 11, 2010