Wednesday, November 21, 2012

Boston, Massachusetts - Old-Fashioned Soft Pumpkin Cookies

As soon as the weather turns crisp, I start craving pumpkin in any form possible from ice cream to smoothies, pies, you name it. One of my favorite go-to recipes is for old-fashioned soft pumpkin cookies. I have been making these for years and bringing them to friends as gifts and without fail, they always ask me for the recipe. I promise you that if you are a pumpkin fan, these will not disappoint.


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 pure pumpkin
1 large egg
1 teaspoon vanilla extract

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 butter in large mixing bowl until well blended.

Beat in pumpkin, egg, and vanilla extract until smooth.

Gradually beat in flour mixture a little at a time

Drop by rounded tablespoons onto prepared baking sheets. I always use parchment paper so I don't have to grease the pans and it makes clean up a cinch.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes and then remove to cool completely.

2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

Combine all glaze ingredients in a small bowl

Instead of a pastry bag, I use a small ziplock sandwich bag, which I put inside a glass for easy filling. Simply throw away when you're finished.

Cut a tiny hole in one corner of the bag (thank you to my mother for modeling how its done below):

Drizzle glaze over cookies

I hope you enjoy these soft pumpkin cookies as much as I do. 

I wish all my American readers a very HAPPY THANKSGIVING!!!

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