Pumpkin Pumpkin Cookies
(or Pumpkin2 cookies, to any math-geeks out there)
Recipe printed from www.CrazyforCrust.com
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter
1 1/2 cups granulated sugar
1 cup canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
Glaze (recipe follows)
Decorating sugars or candies, if desired
1. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk together and set aside.
2. Using a mixer, cream together butter and sugar. Add pumpkin, egg, and vanilla; beat until light and creamy. Add dry ingredients; mix well. Separate dough into two parts and wrap each in plastic wrap. Refrigerate for at least 4 hours (overnight would be fine too).
3. Assemble your rolling supplies – flour, rolling pin, and cookie cutter(s). Flour your surface liberally, including your rolling pin and cookie cutter(s). Add one of the dough rounds and add more flour on top. This dough is very sticky and if there is not enough flour it will stick to you, the rolling pin, and the rolling surface. (If this happens, add more flour!) Cut out your shapes and place on parchment lined or lightly greased cookie sheets. Repeat with second half of dough.
4. Bake at 350° 6-7 minutes, or until lightly browned. Let cool on pans one minute and move to cooling rack. Let cool completely before frosting.
Glaze: Stir 3 cups sifted powdered sugar, 1 ½ teaspoons vanilla, 1 ½ tablespoons melted butter, 5-6 tablespoons of milk until smooth. Add food coloring if desired. Place a spoonful of glaze on cooled cookie and spread with an offset spatula (or knife). Decorate with colored sugars or candies as desired.
Yields approximately 30 large pumpkin cutouts.
Thank you to my friend Bunny for sharing this recipe with me way back when. :)