I have a delicious recipe for pumpkin cookies to share. But first a story.
Last night James and I were watching the inspirational video Yes We Can on YouTube. I called GP in to watch with us and I said, “That’s Barack Obama, the new president.”
“I know,” he said, feigning interest.
“Do you know what this video is about, what it’s trying to say?” I asked.
“Well, it’s trying to say, that people should never give up. We can do anything in this life and be anything we want to be. And if things aren’t right, we have to change them so they are right. So I never want to hear you tell me ‘I can’t’ because, guess what? You can.”
And with a big dramatic roll of his eyes and a long drawn out, “Oh brother…” he ended the conversation and marched off to bed.
I think the kid is on to me. In the future, I’ll have to be more subtle. (Oh, and if you haven’t seen the video, click the link. I dare you not to cry.)
Okay. Pumpkin cookies. Here’s what they look like when you take them out of the oven.
And here’s what they look like glazed and ready to eat.
And here’s the recipe. Easy. Delicious. Seasonal.
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 1/2 cup butter (1 stick), softened
* 1 cup pumpkin (I used Trader Joe’s organic in the can)
* 1 large egg
* 1 teaspoon vanilla extract
* Glaze (recipe follows)
Preheat oven to 350° F. Line baking sheet with parchment paper.
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 tablespoon onto prepared baking sheet.
Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
This recipe makes between 3 1/2 and 4 dozen cookies, depending on size.