Austin resident Geri Ward sends this recipe with this note: “Pumpkin cookies every year at Halloween were an official sign of fall in my family for years.”
Makes: 36 servings
Ingredients
· 2 1/2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 1 1/2 cups granulated sugar
· 1 stick butter, softened
· 1 cup of pure pumpkin (from can)
· 1 large egg
· 2 teaspoons vanilla extract, divided
· 2 cups powdered sugar
· 3 tablespoons milk
· 1 tablespoon butter, softened
Directions
Preheat oven to 350 degrees F. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and stick of butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.