Icing really does make or break a cookie. These cookies were good but the icing transformed them from a simple cookie to a magnificent dessert. Okay maybe that’s a big statement but they really did make the difference. unfortunately I think Cooper and I ate over 5 cookies together in one afternoon. I convinced myself that due to the holidays rapidly approaching, it was healthy for us to binge throughout the day on anything and everything that was considered “unhealthy” and that’s just what we did. :)

I have been wanting to make these cookies for awhile and now that Fall is behind us I still took the opportunity to make them as Christmas desserts can continue to be made through the new year. (And, I have a lot of pumpkin puree in the freezer)

Ingredients:

Cookie:

• 2 cups unbleached flour
• 1 ½ teaspoons baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• 2 eggs
• 1 cup brown sugar
• ½ cup canola oil
• 1 cup pumpkin puree

Icing:

• 1 cup powdered sugar
• 3 tbsp milk

Mix together the first seven ingredients and set aside. In a kitchen aid mixer add eggs, brown sugar, canola oil, and pumpkin puree. Blend well until smooth and creamy.

Add dry ingredients a 1/2 cup at a time and thoroughly mix through.

Drop by spoonful’s onto a cookie sheet and bake in preheated oven of 375 degrees for 8-10 minutes.

Let cool on a wire rack. Once thoroughly cooled to room temperature, mix the icing together. If icing is too runny simply add more powdered sugar to thicken it up. This will allow it to keep from running off your cookies and stay right where you want it. :)

Be prepared to be wowed!