pumpkin cookies I don't think it's possible to have too much pumpkin in one's life at this time of the year. From drinks to desserts, pumpkin just hits the spot. Plus, it's full of healthy benefits. So the more, the better, I say.

These frosted pumpkin cookies are a perfect addition to any festive fall occasion. They're a great snack, dessert, or just a nice little side for a cozy cup of coffee. This recipe from The Wandering Fork is simple but flavorful due to the rich assortment of spices. The icing just puts the cookies over the top. Who needs pie? 

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Pinch of cardamom
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar  
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, cardamom, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Mix in dry ingredients.

Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To make glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

 

Image via Lara604/Flickr