cereal, bread, coffeecake and muffins, to cheesecake, cookies, candy and even cinnamon buns, most everyone feels the warmth and love when they hear the word Pumpkin. Must be why its a term of endearment for my parents.
Pumpkin. I have even called my children that nickname learned from my parents, and they both know what it means. <3 br="br" nbsp="nbsp">
Note: This recipe was adapted from one I have made for several years now from allrecipes.com. I reduced the sugar and changed the icing to suit our tastes. This is a definite 5 star cookie!
Pumpkin Cookies with Rum Flavored Icing
- 2-1.2 cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extractIcing:
- 1-1/2 cups powdered sugar
- 1-1/2 tablespoons unsalted butter, melted
- 1 teaspoon rum flavored extract
- 4-5 tablespoons fat free half and half
Preheat oven to 350 degrees F. 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. Stir in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly. *tip: I flattened by using the back of a tablespoon that I had dipped slightly in water to prevent sticking.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost with icing. If you use more half and half you can just drizzle the icing. I wanted to frost and decorate with fall sprinkles!
To Make icing: Combine confectioners' sugar, milk, melted butter, and rum extract. Add milk as needed, to achieve drizzling consistency.
Note, I used my small cookie scoop and got just under 3 dozen. If you make these any larger, you will not get as many cookies as the recipe states it yields.