Tuesday, May 24, 2016

Iced Pumpkin Cookies

I ran across this delicious recipe for Iced Pumpkin Cookies several years ago and had completely forgotten about it until just recently. It's like rediscovering a beloved toy. I had written a little note in the margin saying "Wow! SO good!" so I was eager to whip some up.


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I haven't been much in the mood for pumpkin in quite a while now. I think I totally OD'd on the DIY pumpkin spice lattes I got addicted to a couple years back and since then, pumpkin just hasn't piqued my interest... until a couple weeks back when I wanted to do some baking for a volleyball tournament I had signed my team up for. It was 9 straight games played from 1pm-6pm and I thought it would be nice to have some sustenance during that time. I wanted something sweet, but not super sweet and for it to be on the "healthier" side. I happened across these as I was flipping through my recipe binder for ideas and boy, am I glad I've rediscovered these.

Made these again just yesterday, to share w/ a friend for her birthday (happy birthday Erica!), my volleyball team last night on our last game of the season and with Little Sis' teacher.


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I started with allrecipes Iced Pumpkin Cookies and took it from there. Made as-is is delicious, but made my way is just as delicious and a wee bit healthier. Hmmmm, which one ya gonna go for? ;) Here's my version:

Iced Pumpkin Cookies
adapted from: allrecipes
by happyvballgirl at My Epicurean Adventures
http://www.myepicureanadventures.com/2016/05/iced-pumpkin-cookies.html

Printable Recipe

INGREDIENTS

Cookies:
2 1/2 cups all-purpose flour (2 cups white, 1/2 cup whole wheat)
2 tablespoons ground flax seed
2 tablespoons wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
1 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bow, or mixer, cream together butter and sugar. Add pumpkin, egg and 1 tsp vanilla to the mixture and beet until cream. 
  3. Mix in dry ingredients.
  4. Drop spoonfuls of cookie mixture onto a cookie sheet lined with parchment paper.
  5. Bake for 15-20 minutes. 
  6. Cool cookies. Meanwhile, combine confectioner's sugar, 1 tsp vanilla and milk. Stir well. Add more milk as needed to achieve a drizzling consistency.
  7. Let glaze set.
Makes about 4 dozen cookies.

Enjoy! 


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Christine, aka happyvballgirl :)

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