Pumpkin Spiced and Iced Cookies
Prep 20 min Baking 15 min.
Cooling Time 15 min.
Yield 36 cookies

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 can (15 ounces) Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) 
Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe follows)

PREHEAT oven to 375° F. Grease baking sheets.

COMBINE flour, pumpkin pie spice, baking powder, 
baking soda and salt in medium bowl. Beat butter 
and sugar in large mixer bowl until creamy. Beat 
in pumpkin, eggs and vanilla extract. Gradually 
beat in flour mixture. Stir in morsels and nuts. 

Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are 
lightly browned. Cool on baking sheets for 2 
minutes; remove to wire racks to cool completely. 
Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons 
milk and 1/2 teaspoon vanilla extract in small bowl; 
mix well.

For a Rich Butter and Cream Cheese Icing: 
Soften 8 ounces of Cream Cheese, 1 stick of unsalted 
Butter. With a whisk, blend butter and cream cheese, 
add one teaspoon of vanilla extract, one tablespoon 
of milk and three to four cups of powdered confectioner's
sugar. Beat till creamy and smooth. Add sugar or milk
till you get the consistency you like. (I like it wtih
the fourth cup of powdered sugar. It sets a little
this way.)



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