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Sunday, January 12, 2014

Pumpkin Cookies

I tasted some great, soft pumpkin cookies at Halloween and have had a hankering for them ever since. I grabbed the first recipe I found from Better Homes and Gardens and did not change much, although I used my favourite icing recipe from my favourite sugar cookies.  Start by preheating the oven to 350 degrees.
  • 2 cups butter, softened
Mix in:
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour (plus up to 1 more cup as needed - I found I over-melted my butter and needed to add a bit of flour... they still turned out yummy!). If you need to finish adding flour with a spoon, whatever it takes.
Drop onto cookie sheets - if you want to make them perfectly round go ahead, that's too much work for me and I left mine a bit too sticky to do that anyway. Bake for 10-15 minutes - I made mine quite large, yielding about 50 instead of 60 so I needed to give them about 15 minutes. They should be still soft when they come out so that the surface hardens as they cool.

Frost as desired using the links above (my easy icing is 1 cup icing sugar, 2 tsp milk and 2 tsp light corn syrup).

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