Thanks for Giving: Cinnamon Glazed Pumpkin Cookies

I've been wanting to bake with pumpkin for a while, so this past weekend was the perfect opportunity! I cheated and just bought canned pumpkin rather than using a fresh pumpkin (I plan on making baked pumpkin someday though!). I looked through loads of pumpkin recipes and ended up making these cookies, and with the leftover pumpkin I made a loaf. The cookies turned out great, a recipe I'll definitely be using again. Their soft and moist consistency makes them more like mini cakes than cookies. Yum!

So now our kitchen is overflowing with food. Our fridge is full of turkey dinner leftovers, the freezer is packed with frozen pies, pumpkin loaf and cookie dough. We have pie, coffee cake, and cookies all over the counter, and bags of apples all over the floor. Anyone hungry?

Pumpkin Cookies with Cinnamon Glaze
(recipe adapted from Craving Chronicles)

Ingredients for Cookies:

2 ½      cups all-purpose flour
1 tsp     baking powder
1 tsp     baking soda
2 tsp     ground cinnamon
½ tsp    ground nutmeg
½ tsp    salt
½ cup   butter, softened
1 cup    white sugar
½ cup   brown sugar
1 cup    canned pumpkin puree
1          egg

Ingredients for Glaze

1 cup    confectioners’ sugar
2 tbsp   milk
1 tbsp   butter, melted
½ tsp    ground cinnamon


Preheat oven to 350°F
Grease or line your baking sheets.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the pumpkin and egg to butter mixture until thoroughly combined. Add the dry ingredients and mix just until combined.
Drop cookies on baking sheet using a 2tbsp cookie scoop.
Bake for 12-15 minutes in a preheated oven, or until a toothpick comes out clean. Cool cookies completely on a rack.
For the glaze, combine the confectioners’ sugar, milk, melted butter, and cinnamon. (Add milk to thin the glaze, if needed.) Decorate as desired.

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