You heard it right! In case you also impulse bought another can of pumpkin puree but don't want to commit to a whole pie or bread, I got you. I had such a positive response to last week's fall recipe I figured you might like another fall recipe to tickle the taste buds.

Before I wrote books and had my son, I had a LOT of time on my hands. I used to knit, read, and bake like no one's business. Thankfully, my husband was always going to film shoots, so I would, on occasion, send him with a bundle of goodies to contribute to the bulk snacks at the craft services table. This recipe is one of the hits from that time in my life. Film production eats pretty well depending on the budget, so these people know food, and it's a hell of a compliment when these cake-like cookies were the first to go. As a bonus, they keep the longest, just out on a table, not in an airtight container.

I give you… [insert drumroll here]

ICED PUMPKIN SPICED CAKE COOKIES

*adapted from Allrecipes.com You can get the original recipe here.

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

(You can sub out the spices above for 3 tsp of pumpkin pie spice)

½ teaspoon salt

½ cup butter, softened

1 ½ cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions:

Step 1:

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

Step 2:

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly with a class or jar sprayed lightly with cooking spray. If you're not planning on icing them, you can consider dipping the flattened cooking in sanding sugar.

Step 3:

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:

Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. Consider adding a touch of cinnamon or using a cream cheese frosting.

I hope you love this recipe as much as we do! And may all of your pumpkin dreams come true! 🎃

Kathryn