After suffering through a pretty tough day of moving into a new apartment with my boyfriend- you know, the kind of day where you smash the Uhaul mirror and carry a couch up six flights of stairs and then realize that you are unable to fit it through the doorway - so I decided to make some pumpkin cookies to help us remember the small joys in life.
Well it turns out that these happen to be the best pumpkin cookies in the world. They mark the turning point in our recent string of bad luck. They are a reminder that despite it's obstacles, sometimes life can be absolutely delicious. That denting two trucks in two days, that getting a $500 bill from the cable company for unreturned equipment, that enduring a lovely case of food poisoning right before the start of Notre Dame v. Maryland game is not really that bad when you have something this scrumptious to sit and enjoy when the trials have passed.
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
Preheat oven to 350. Mix together the first 6 dry ingredients and set aside. In a large mixer, mix butter, sugar, pumpkin, egg and vanilla. Add the dry ingredients slowly until combined. The dough is gooey and cake-like, so you will need to use a spoon to scoop them onto a lightly greased baking sheet. Bake in the oven for 12-15 minutes.
For the Glaze:
Mix together confectioners sugar, milk, and a little melted butter (I just usually go by taste - if you have cream cheese, adding a little bit adds a nice flavor element as well).
After the cookies have cooled completely, take a spoon full of the glaze and creatively toss/drizzle the glaze onto the tops of the cookies.