Welcome to Pumpkin Week!!

I love cooking with pumpkin, I adore the smell of fall baking with spices and squashes and root vegetables. If I had to pick my favorite time of year to bake,  it would be from October to December. The next three months are going to be so much fun and so tasty in my house.


1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt


2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


Spiced Glaze (resembling Starbucks scones glaze)

1 cup powdered sugar

3 tablespoons powdered sugar

2 tablespoons whole milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pinch ginger

1 pinch ground cloves

Cream the butter and sugar together.

Add in the egg.

Add in the pumpkin puree and vanilla.

Put all your dry ingredients in a bowl and whisk them together.

Add the dry to the wet.

Mix, and when done, drop by large tablespoon onto a well greased cookie sheet.

I just smoothed them around until they looked all pretty and swirly and round.

Bake in a 350 degree oven until they are lightly browned. Cool, then if wanted,  drizzle the icing on them. I think a cream cheese frosting would be fantastic too. I had to send these to my husbands work because they were too dang tasty and I could have eaten them all.