Pumpkin Cookies

I found a recipe for pumpkin cookies last week. I made two batches Saturday. As I was making the first batch, I realized that I didn't have any baking powder. I almost gave up making the cookies. I decided to make them anyway without the baking powder. I thought it wasn't going to be a big deal if one teaspoon of baking soda wasn't included. I was right. The cookies tasted great.

I needed to stop by the store later that evening. I was running low of sugar. I picked up a bag and a box of baking soda. After making the second batch, I could really tell the difference between them. The first batch was good, but not as fluffy as the second batch with the baking soda. I really like these cookies and they taste just like pumpkin pie. I didn't make a glaze like the recipe called for. I bought a can of cream cheese frosting. I microwaved it and dripped in on the cookies.

Old-Fashioned Soft Pumpkin Cookies

By:

LIBBY'S PUMPKIN

Ingredients

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 LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Photo Credit: www.verybestbaking.com