Spiced Pumpkin Cookies

      I am seriously excited.... its officially the time of year when I get to eat PUMPKIN FLAVORED EVERYTHING!!  Obviously many people share my enthusiasm for pumpkin season, because as soon as Libby’s Pumpkin Puree hit the shelves of my local supermarket it pretty much sold out. I have been wanting to make pumpkin cookies since summer, but I had to wait until the second week of fall (which I think was too long of a wait) to make some deliciously soft pumpkin cookies. In hind sight I think I should have been really cool and made my own pumpkin puree, but I didn’t so what can you do? 

     I baked my first batch of (vegan) pumpkin cookies the day I got my hands on some canned pumpkin. They were soft like cake, and I some how found a way to pair them with every meal... cup of coffee...glass of water.  They were so delicious I decided to bake over 100 of them.  Well I didn’t really decide to bake 100, I was actually commissioned (like I got paid, yay!) to bake 100 cookies for a local art auction.  Just let me tell you baking 100 cookies sounded pretty easy... it wasn’t.  Although it was really messy and nerve wracking at times, I feel like I learned a lot about baking, about cleaning, and about my awkward inclination to lick my fingers (which I know is not cool when you’re baking for the public).  So here you go, Spiced Pumpkin Cookies!!

This is what about 50 cookies looks like... imagine 100!

Drizzled glaze... it looked really pretty when it hardened. 

What you need for the cookies:

• 2 1/2 cups AP flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 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

Spiced glaze:

• 2 cups sifted powdered sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract 
• 1/2 tablespoon cinnamon
• 1/2 teaspoon ginger
• 1 teaspoon nutmeg
• 1/4 teaspoon ground clove 

What to do:

1. Combine flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger and salt in a mixing bowl
2. Using a hand mixer, beat sugar and butter in large mixer bowl until well blended 
3. Beat in pumpkin, egg and vanilla extract until smooth 
4. Gradually beat in flour mixture 
5. Drop by rounded tablespoon onto prepared baking sheets
6. Bake for 15 to 18 minutes or until edges are firm (15 was plenty of time for my cookies). 
7. Transfer to wire racks and allow time to cool completely. 
8. Glaze!! You can glaze these cookies however you like, but in my opinion the glaze really makes the cookie. I enjoyed them best with a lot of glaze spread over the top using a spoon. I used a piping bag to drizzle the glaze on the cookies that I baked for the commission. Its really up to you though. 
9. EAT THOSE COOKIES!!  

Music to bake to: 

This recipe was modified from the Old Fashion Pumpkin Cookie recipe found on  www.verybestbaking.com