Ingredients
- for the cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup butter (1 stick), softened
- 1 cup packed pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- for the glaze
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 3 tablespoons milk
Recipe Description
Summer has passed and the beginning of the fall season always brings with it cooler outdoor temps and warmer outdoor colors. It’s a great time to bring a little color into the kitchen and into the cookie jar as well. These soft, old-fashioned pumpkin cookies fit the bill, perfectly. Regardless of the day or the month, I proclaim these cookies to be light and delicious bits of October that can be savored, enjoyed, and dunked on any day of any month.
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