Pumpkin Cookies

I like the "Bake at 350 Blog" and this month, her flavor of the month is PUMPKIN!!! My husband and his band of merry co-workers are real pumpkin lovers so I have collected a variety of pumpkin recipes. Last week I made pumpkin bread and had leftover pumpkin. So I tried this recipe which I think is an older recipe. This came in this cute little booklet I got at the "Pick Your Own" farm. The recipe called for faces made with raisins on the cookies but a lot of people in my family are adverse to raisins so I skipped that part.

The cookie alone reminds me more of a scone, it is not overly sweet and balances the orange glaze on it. It reminds me of the cookies and things that my parents ate for "tea" that they did in the evenings. With the glaze, it takes on a new flavor and is good as well. This is a very moist and soft cookie.

Pumpkin Cookies:

1 C sugar

1 C butter

1 egg, beaten

3 1/2 C flour

1 C cooked pumpkin

1/2 t salt

1 t baking soda

1 t nutmeg

1 t cinnamon

1/2 C buttermilk

Cream sugar and butter. Add egg and pumpkin. Stir together flour, soda, and seasonings. Add to wet mixture alternatively with buttermilk. If dough seems too moist, add several teaspoons of flour until no longer sticky. Chill dough several hours. Roll out dough to 1/8 inch thickness and cut out circles with cookie cutter. Keep dough chilled and work quickly. Bake on ungreased cookie sheets in 350 F oven for 10-12 minutes. Frost with orange icing. Use raisins for eyes, nose and mouth.

Orange Icing:

2 C sifted confectioners' sugar

1 T melted butter

1 T grated orange rind

1/4 C orange juice

Stir ingredients together until smooth and spread on cookies.

Because of the amount of baking soda in this recipe, these cookies bake high, so be careful how thick you make yours!