The first of October. Starbucks brings back its Pumpkin Spiced latte. Publix assaults your nose with their cinnamon scented broom sticks. And the first hints of crisp air are on the wind…except in Florida. In Florida, it is still 90 degrees outside, your hair will still frizz in about 2 minutes from all of the humidity and tank tops and shorts are still all the rage. But we appreciate the attempt that the rest of the world makes to include us in the true meaning of fall so I bring you my own fool hardy device: The Iced Pumpkin Cookie
What You Will Need:
2.5 cups all purpose 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 c. butter, softened
1.5 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract
(For the icing)
2 cups confectioner’s sugar
3 tablespoons milk
1 tablespoon melted butter
1 tsp vanilla extract
What you do:
Preheat your oven to 350 degrees. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside. Cream together the 1/2 c of butter and white sugar. Add in the pumpkin, egg and 1 tsp vanilla and beat until creamy. Gradually stir in the dry ingredients. Drop on cookie sheet and bake for 15 minutes. Wait for cookies to cool and then drizzle on the icing.
To make the icing, combine the confectioner’s sugar, the milk, the melted butter and the vanilla. Feel free to add more milk to achieve your optimal frosting consistency.
itaintallrainbows 