Tonight, tomorrow, this weekend. Sometime soon you need to make these. Of course I'm biased, but then again, I'll tell you if a recipe isn't the best, needs more spice, etc. Well, this recipe has been a good base. I didn't use raisins or nuts like it originally said I could, and I added more spice and modified that for you in the recipe below. The icing is great (can you go wrong with butter and sugar?) and these are the type of cake-like pumpkin cookies you and your friends have been wanting all season. (All 3 weeks of the season...)
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup cooked, pureed pumpkin
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups unbleached allpurpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 3/4 teaspoon freshly grated nutmeg
- 2 cups sifted confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 tablespoons orange juice
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth.
I think the best compliment I received on these was by two people who said, "these taste like the pumpkin scones at Starbucks!" Now, I'm not one for their baked goods usually, but the pumpkin scone is pretty wonderful. Thanks friends.