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Pumpkin Cookies

makes about 20 cookies

recipe adapted from Beth Setrakian's Iced Pumpkin Cookies

Ingredients
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup puréed pumpkin fresh or Libby's canned
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp freshly grated nutmeg
Instructions

  1. Preheat oven to 350°F. Cream butter and sugar until fluffy, using electric mixer with paddle attachment. Add pumpkin, egg, and vanilla and mix well. In a bowl, combine the flour, baking powder, cinnamon, baking soda, salt, and nutmeg then add to the butter and mix to combine.

  2. Line a baking sheet pan with parchment or a silpat liner. Scoop cookies and drop onto the baking sheet, leaving a couple inches between the cookies. I use a scoop that portions approximately 2 tablespoons. Bake for 15–17 minutes.

Icing

  1. For the light glaze you see in the photo, I stirred some milk and a dash of maple syrup into about ½ cup powdered sugar and then dunked the tops of the cookies. Beth's original recipe includes an actual icing, which you beat together until smooth: 2 cups sifted confectioners sugar, ¼ cup unsalted butter (softened), 1 teaspoon vanilla, and 3 tablespoons cream, fresh orange juice, or rum.)