Fall

Fall is one of my most favorite times of the year! Here in Southern California, we get our own special variation of fall where flip-flops are still widely acceptable!

One of the best parts of fall is pumpkin flavored anything. I am talking about pumpkin spice lattes (or iced), pumpkin cookies and muffins, pumpkin pie, pumpkin pancakes. Pumpkin galore! I almost forgot pumpkin ice cream from Trader Joe's! Mmmmmm!

Pumpkin Cookies

Now, I am not sure where I found this recipe, but it is amazing. I was a huge fan of Starbucks pumpkin bread, and I think this is even better. The cookies have a cake like consistency and are pretty much AMAZING!

Iced Pumpkin Cookies
Ingredients

• 2 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cup white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract

(can subsititute 1 1/2 tsp pumpkin pie spice and 1 1/2 tsp cinnamon instead of other spices)
Icing Ingredients

• 1 cup confectioners sugar
• 1 1/2 tablespoon milk
• 1/2 tablespoon melted better
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, spices and salt; set aside.
2. In medium bowl, cream together 1/2 cup of butter and sugar. Add pumpkin, egg, vanilla to butter mixture until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.
3. Bake for 15 to 20 minutes in oven. Cool cookies then drizzle glaze with fork.
4. To make glaze combine confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency. 

If you make these, you will not regret it! They are even good without the icing.
Happy Baking, friends!