Dessert: Danielle's Pumpkin Cookies

there is something about fall in NYC that makes every day seem so refreshing - we drag out our fall sweaters from under the bed, and hibernate our warm weather clothes. once the leaves start changing we throw on a chunky sweater and walk through central park (coffee in hand), or if you are like me you get the itch to bake. the beautiful part about fall baking is the trading of recipe's, and this year i got a hold of a winner, and after begging for the recipe, my good friend Danielle allowed me to share - Enjoy!

these are the items you will need:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter (softened)

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

frosting:

2 cups confectioner's sugar

3 Tbls milk

1 Tbls melted butter

1 tsp vanilla extract

**please note: all ingredients used in my cookies were organic**

step 1: preheat oven to 350º - combine flour, baking soda, baking powder, cinnamon, nutmeg, ground cloves, and salt; mix with a fork and set aside

step 2: in a separate bowl cream together 1/2 cup butter and white sugar.

step 3: add pumpkin, egg, and 1 tsp vanilla to butter mixture and beat until creamy

step 4: mix dry ingredients to pumpkin mixture and stir till well blended (by hand)

step 5: it should look something like this...

step 6: add by tablespoon to parchment lined baking sheet &

bake for 12 minutes.

step 7: whip together frosting with fork, and apply to cooled cookie

by using the prongs of fork. Enjoy!

Photo's by: David Y.

(sorry for bad quality)