Old-Fashioned Soft Pumpkin Cookies

Old-Fashioned Soft Pumpkin Cookies

Tis the season for Pumpkin Cookies.  Here is another recipe that was a hit at our house.   I used frozen pumpkin from last years Halloween jack-o-latterns.  My homemade pumpkin is usually more watery than pumpkin in a can so I have to adjust the flour etc. 

5 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3 cups granulated sugar
1 cup butter, softened (2 sticks)
2 cups canned pumpkin (not pie filling)
2 large eggs
2 tsp. vanilla

Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl.
Beat sugar and butter in large mixer bowl until well blended.
Beat in pumpkin, egg and vanilla extract until smooth.
Gradually beat in flour mixture.
Drop by rounded teaspoonsful on greased baking sheet.
Bake for 15 to 18 minutes or until edges are firm.
Cool on baking sheet for 2 minutes.
Remove to wire racks to cool completely.

Glaze: 

This glaze is optional.  I skip it to avoid additional sugar.

2 cups powdered sugar
3 Tbsp. milk
1 Tbsp. melted butter
1 tsp. vanilla extract

Combine in small bowl until smooth.
Drizzle over cookies