SOFT PUMPKIN COOKIES

This morning, when I was reading posts from different bloggers I follow, I found out that Mary´s dad was also celebrating his birthday today with some white chocolate cakes (her post in here). It´s a coincidence it would have been my dad´s birthday today too with a slight difference...she is still enjoying his company, my dad passed away 14 years ago already. God, he looked gorgeous in this picture.


She gave me the idea, I cooked this soft pumpkin cakes for him, I´m going to dedicate him this post. Thanks Mary for your inspiration, it made me rush this so fine day.

SOFT PUMPKIN COOKIES

INGREDIENTS
2 1/2 all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups of granulated sugar
1/2 cup butter softened
1 cup roasted pumpkin or libbys
1 large egg
1 tsp of vanilla extract
For the glaze
2 cups sifted powdered sugar
3 tbsp milk
1 tbsp butter melted
1 tsp vanilla extract

METHOD
The day before, you have to roast the pumpkin at 180º for 1 hour in the oven with some butter in case you´re not using canned one.


Preheat oven to 200º
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a 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 tablespoon onto prepared baking sheets. I used ice-cream scoop. 


Bake for 15 minutes or until edges are firm. Cool on baking sheets and then transfer to wire racks to cool completely. Drizzle and decorate with the glaze over cookies.


To make the glaze. Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tbsp melted butter and 1 teaspoon vanilla extract in a small bowl until smooth. Decorate.



This was a great day to celebrate.



DONE!

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