|How I love the holidays...pumpkin, spice and everything nice.|
I'm posting their recipe and how they did it to the exact instructions. The only things I modified was lessoning the nutmeg, using an entire 15 oz can of Libby's Pumpkin and adding a teaspoon of my Whole Foods Jamaican Allspice. It was a good choice knowing how much my husband loves spices and flavor. Oh yeah and I was out of powdered sugar for the glaze so we went without. Other than that, follow the recipe and you are sure to be enjoying this treat in a jiffy (does anyone use this word anymore? Oh well, I will).
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)
PREHEAT oven to 350 degrees 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.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For more recipes like this one visit VeryBestBaking.com.
Don't know how to bake a pumpkin pie yet? I made my first pumpkin pie straight from a Libby's Pumpkin can and used my girlfriend's pie crust recipe. I'll have to ask her first to see if I can post her delicious never-fail pie crust recipe. Until then...thank you VeryBestBaking team and Happy Baking to us all!
|Proud Aunt Moment: My cute little niece made the candy corn ornament.|