#PumpkinWeek ~ Pumpkin Cookies

Welcome to Day 2 of the 2017 Pumpkin Week! Hosted by Terri from Love and Confections, 31 Bloggers will be sharing 106 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

Today I'm sharing delightfully soft cakey pumpkin cookies with an optional sweet glaze. As much as I love baking, I don't particularly love my baked goods to be all that sweet, so for me these cookies are really delicious without the glaze. Lightly spiced, packed full of pumpkin, and a kiss of sweet from the brown and white sugars. The icing makes them a little prettier and gives them that extra touch of sweetness, but you certainly don't have to ice them. I think they make a delicious accompaniment to a cup of coffee in the evening when the house is finally starting to settle and it's quiet and you want to enjoy 2, or 3, or 4 minutes to yourself (before you get back up to finish dishes and fold the laundry)! :)

These make a good sized batch, so be prepared to freeze extras, share among friends and family - or just be really hungry for yummy cakey pumpkin cookies! Even my incredibly picky just turned 4 year old liked this one. High praise indeed from the not so little human of the house.

Pumpkin Cookies from Chocolate with Grace

Ingredients

Cookies
1 cup butter, softened
2 cups white sugar
¾ cup brown sugar
2 eggs
2 cups canned pumpkin puree
1 tsp vanilla
4 and ¾ cup all purpose flour
2 tsp baking powder
2 tsp baking soda
1 and ½ tsp cinnamon
1 tsp salt

Glaze
3 cups of powdered sugar
4-8 tablespoons of milk

Directions

1. In a large bowl, cream the butter with the two sugars. When well blended add in the eggs, pumpkin puree, and the vanilla until well combined.
2. In a separate mixing bowl, blend the dry ingredients (flour, baking powder, baking soda, cinnamon and salt). Gently combine dry ingredients into wet.
3. Roll cookie dough into 5-6 dozen balls, baking 1-dozen at a time on silpat lined baking trays at 350 degrees for 14-15 minutes. Bottoms should be lightly browned, be careful not to overbake.
4. When cookies have cooled completely, make the glaze and frost cookies (you can do a thin icing and just dip or drizzle the cookies or keep the icing a little thicker and spread it on). Or you can leave the glaze off - depending on how sweet you want the cookies to be.

Store in an airtight container for 3-4 days. Due to the soft texture these cookies don't keep for long and maintain their freshness and texture (in other words - an excuse to take yummy baked goods to work and share the love)! :)

Here are today's #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Bacon Pumpkin Waffles from Caroline's Cooking.
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy's Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.

Sweet Pumpkin Recipes:

Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.

Pumpkin Cinnamon Rolls from Cookaholic Wife.

Pumpkin Cookies from Making Miracles.