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Iced Pumpkin Cookies

Reviewed: Oct. 24, 2012
I"m making these as I type, and honestly they're heavenly from the moment you take them out of the oven. Their aroma filled with the kitchen with a simple kind of bliss, and that was only the beginning of the magic of these cookies. Don't be dismayed by their cake like texture when putting them on the cookie sheet. You have to use a spoon, and just make sure every cookie has a generous portion to avoid burning. They were fairly simple to make, and I used pumpkin pie spice rather than doing the cinnamon, nutmeg, etc. separately. After being baked, they were very light. My family loves the texture, and you don't have to worry about these being too rich. The pumpkin taste wasn't super strong, but it was certainly noticeable and apparent. If this is negative, I'm sure a bit more pumpkin puree could easily fix this. Now on to the glaze. It was extremely simple to create, and just add the milk in slowly. You won't need as much as you think, and it's very light as well. The taste can be compared to that of gingerbread house frosting. You don't need much on the cookie, they're good enough by themselves. They don't spread much, in that way they're more similar to cake. Overall, this is one of my favorite recipes and I will certainly be using is again as well as recommending it to others. A great fall recipe, and I hope everyone enjoyed it as much as me!
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