When I asked my uncle what I could contribute to our Thanksgiving meal, his response was "how about a cookie that is appropriate for little fingers?". We had nine kids 5 and under (including my own) so I was happy to oblige. And I knew the perfect holiday treat to make, too!
My dear friend Jessica over at Sunny Side Up had just made these Iced Pumpkin Cookies for her Blogger's Choice swap and raved about them, so they were the obvious choice for my Thanksgiving dessert. To make them more toddler-friendly I left the icing off, but everyone still raved about them. My sister-in-law even made them herself that weekend! And bonus, the recipe Jessica had based hers on was actually dairy-free, so if you're looking to make them parve, just check out the post at Dough See Dough.
These cookies went over so well at Thanksgiving (and made so many - I got about 45 cookies with one batch!) I knew immediately that these were the cookies that I would send out this year for the Great Food Blogger Cookie Swap.
I love this cookie swap. You send out 3 dozen or so of one cookie and get cookies in return from 3 different bloggers. It always opens up my world of blogs to follow, as well! I sent my cookies to Take a Bite out of Boca, Flamingo Musings, and Shikha la Mode and in return I got delicious molasses spice cookies from Three Sixty Five Degrees, chocolate chip oatmeal hazelnut macaroons from My Upbeet Life and cranberry chocolate chip cookies from The Dreamery.
From the response I have been getting from everyone that tries these cookies, I know that they will be making a comeback next fall.
Iced Pumpkin Cookies (from Sunny Side Up)
1 1/4 cup all-purpose flour
1 1/4 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup pack dark brown sugar
1 cup pumpkin puree (I used fresh, but you can also use 100% canned pumpkin)
1 tsp pure vanilla extract
2 cup confectioners' sugar
4 tbsp milk
1 tbsp butter, melted
1 tsp vanilla extract
- Preheat oven to 350f.
- Line 2 baking sheets with parchment paper
- In a medium mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a standing mixer (fitted with a paddle attachment) cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the pumpkin puree, egg, and vanilla. Mix until well combined.
- Slowly add the dry ingredients (I add 1/4 cup at a time), scraping down the sides of the bowl as needed.
- Using a rounded tablespoon (or a cookie scoop), place the dough 2 inches apart on the prepared baking sheets. Wet your hands with a little water (so the dough doesn't stick to them) and gently mold the dough into a more rounded circle, flatten, and smooth.
- Bake 13-15 minutes. Allow to cool on teh baking sheet for 5 minutes before transferring to a wire cooking rack.
- While the cookies are cooling, whisk together the confectioners' sugar, 2 tablespoons of milk, melted butter and vanilla extract. Add the additional tbsps of as needed to reach your desired drizzling consistency. Drizzle over the cookies and allow to harden before storing.
It's noted that the cookies may become too moist being stored in tupperware or a ziplock bag. If this happens, you can store them with parchment paper between each layer and leave a corner of the tupperware lid open.