Glazed Soft Batch Pumpkin Cookies

Happy Fall!! Earlier this week, Chris and I went to a pumpkin farm, Gust Brother's Farm. It was such a beautiful day, there were farm animals to feed, and they also offer a You-Pick Flower Bouquet stand. The cinnamon sugar donuts were amazing, like the best I've had in the last few years, so I was extremely pleased. But after the visit I was all in on Fall, so let the leaves turn, bring on the cooler temperatures, and everything pumpkin. My first recipe I made with pumpkin last week was a batch of flax pumpkin muffins, they were delicious and I had some pumpkin left over so I searched for a recipe and found this great one from Libby's Pure Pumpkin. I had all the ingredients and they looked nice and puffy. I know some people aren't huge fans of pumpkin, but this girl definitely is. I made them and legitimately the softest cookies I have ever had, no lie. This recipe is 10/10. I decided to make my own simple glaze with powdered sugar and milk because I didn't really like the looks of the one on their website, I will include mine below. Hope you all give them a try, if you have any questions let me know!

Ingredients:

Cookies:

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup butter (softened- 1 stick)
1 cup pure pumpkin
1 large egg
1 tsp pure vanilla extract

Glaze:

1 1/2 cups powdered sugar
3-4 Tbsp milk (can use water)

How to:

Preheat Oven to 350 degrees.
Use parchment paper or spray non-stick cooking spray on 2 cookie sheets.
In a medium sized bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large mixing bow, beat sugar and butter until combined. Next beat in pumpkin, egg, and vanilla until batter is smooth.
Gradually beat flour mix in until completely combined, I mixed in a 1/2 cup at a time.
Drop rounded Tbsp of cookie dough onto baking sheet.
Bake 15-18 mins till edges are firm and golden.
Cool on sheet for 2-3 mins, then remove to racks. Allow the resting cookies to cool completely, then drizzle, dip, or frost cookies.
Store in an air tight container, I keep mine in the refrigerator for up to a week.