Leaves are turning;
the wind is blowing from the north,
"Canned Pumpkin Shortage!"
Add dry ingredients:
4 cups flour (I use white whole wheat)
1 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
Optional additions: dark chocolate bits, raisins, chopped nuts.
I love these with dark chocolate bits! The GOOD kind of chocolate, not the waxy kind.
I use about two cups of optional something in the whole recipe.
Drop by the tablespoonful onto a baking sheet.
Slightly flatten cookie dough ball,
then bake at 350 for 9 to 10 minutes.
Let cool and drizzle with icing.
1 to 1-1/2 cups confectioners sugar (aka: powdered sugar)
1 tablespoon butter, melted
You can dip the top of each cookie into the icing and twist out and turn over, letting the icing run down the cookie top and your fingers.
Or, I use a fork and let the icing run through the tines over each cookie.
Makes 48 or so soft cookies!
Happy pumpkin cookie making!