October is National Cookie Month...hmmm...I should think it would have been December, but, no matter what month they are celebrated in, cookies are a good thing. Nothing says family like a well fed cookie jar. Coming home from school and sticking your arm in the cookie jar before setting down to do your homework is a well embedded memory in most peoples minds.
And the variety; be they soft and gooey, crisp and crunchy, or nice and chewy, cookies rule. Nut filled, fruit filled or plain – sugar coated or with sprinkles on top, cookies are where it’s at. Chocolate or cinnamon, mint, almond, oatmeal...we all have our favorites but no one can resist a cookie...and here’s the great part, they can be oh so easy to make. Here is a recipe that is sure to please your palate. So, go ahead and bust out the bowls and cookie sheets, it's time to spoil yourself a little.
Old-Fashioned Soft Pumpkin Cookies
- 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 (1 stick), softened
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
Directions
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.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
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