I had a cup of pumpkin left over from the Easy Pumpkin Muffins recipe, so I decided to try this pumpkin cookie recipe. We definitely enjoyed these and the dairy-, egg-free variety turned out very tasty (the glaze was more clear in color than white due to the rice milk).
Old-Fashioned Soft Pumpkin Cookies
(adapted from VeryBestBaking.com)
- 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
- 1/2 cup butter, softened (used dairy-free margarine)
- 1 cup pumpkin puree
- 1 large egg (used flax seed substitute)
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
DirectionsPREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and 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; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk (used rice milk), 1 tablespoon melted butter (used margarine) and 1 teaspoon vanilla extract in small bowl until smooth.