Iced Pumpkin Cookies

It's Secret Recipe Club time again and this one is the last one we will be participating in since we will be taking a break from the blog at the end of the year.  This month its Jessie Weaver's blog - a grace filled life of faith, family and food.  Jessie writes about a little of everything - spiritual things, parenting, books she has read and food she makes. I especially liked her monthly book reviews.  I have always wished I could read 4 or 5 books a month like she does. Usually I get to read a few pages a night before falling asleep so it takes me all month to read one book.

When I saw that her husband's favorite cookie  was the iced pumpkin cookies and it was pumpkin season I knew that would be my choice.  They did not disappoint!  They are soft and chewy and the brown sugar icing makes them very sweet which goes well with the pumpkin cookie.  Even though we are definitely a "chocolate" family everyone liked them.

Ingredients:
Cookie:
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter softened
1 cup sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin puree (not pumpkin pie)

Icing:
1/4 cup unsalted butter softened
1/3 cup milk
1/2 cup brown sugar
1-1/2 cup confectioners sugar
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
Mix together in a small bowl the flour, baking soda, baking powder, cinnamon and salt.
In a medium bowl of a stand mixer, cream together the butter and sugar until light and fluffy (about 4 minutes).  Add egg, vanilla and canned pumpkin.  Mix until combined.

Add the dry ingredients and mix with a spatula or wooden spoon until just combined.

Drop rounded teaspoons onto the prepared cookie sheet.  Bake for 8-10 minutes.

Make icing by combining the butter, milk, brown sugar, confectioners sugar and vanilla extract.
Beat until smooth and the right consistency for spreading on the cooled cookies.

Enjoy!!

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