Autumn, the Year's Last, Loveliest Smile

Sprinkle on a pretty decorating sugar for that special finishing touch

I have been neglecting my blog for too long. It has become one of the projects that was put on the back burner; but not any more. With a growing list of things I would like to make over the holiday season, now is the perfect time to start it back up.


One of my favorite times of the year is Autumn because it signifies the crossing over from long, care-free days of fun in the sun, to nights spent nestled on the sofa with a blanket, and a cup of hot chocolate in hand while watching timeless movies. The holidays have always seemed like a magical time to me. Endless baking,  last minute, hectic Christmas shopping, family gatherings, and school breaks; somehow everybody seems to be in a better mood despite the craziness. Over the years, things that were once important to you seem to fade into the background and you find new reasons to be thankful. Though we may not always have a picturesque fall, or a blustery, cold white Christmas, our southern version of the "traditional"  holiday season is one that I have come to love.

I have started my list of things I would like to bake this holiday season, and the first thing on my list were these Iced Pumpkin Cookies. Before I go any further, I feel there should be a warning that goes with these cookies -- you will not be able to stop eating them. It just isn't possible. They are like a muffin top, sponge cake, and a cookie all in one; fun and pleasing to all the senses. The subtle hint of spices balanced with the sweetness of pumpkin are the perfect match.  For a more pumpkin pie flavor, I would suggest adding 1 1/2 teaspoon of pumpkin pie spice. If you like a less sweet cookie, then leave off the glaze. I think they are fabulous without it, but if you are wanting that little extra something to accompany, then by all means add the glaze. You can drizzle with the back of a spoon, use a piping bag as I did, or leave the glaze a little thick if you like to spread your glaze with a spatula. Reach for your coffee mug or glass of milk and enjoy!

Iced Pumpkin Cookies

Ingredients:

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

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

For the glaze:

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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 in cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies then drizzle glaze with fork. 
4. To make the glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. 

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