These Iced Pumpkin Cookies were to die for. I don’t think there is anything quite like biting into a cookie and being able to tell that delicious pumpkin butter was baked into it, that is, it’s such a distinct and unique taste that these pumpkin cookies deserve their own season. Oh wait, they already have that. See, told you! But really, I had a slight difficulty fixing the recipe since I was using pumpkin butter which is much sweeter than pumpkin puree, and quite frankly, much more liquid-y than it too. Fortunately I reached a great middle ground. These cookies baked up beautifully with gorgeous domes and sit like little cakes, which I realise are very among many pumpkin cookies. I do have to say this though, I also saw that they tend to get dry much quicker than regular cookies, not hard, but dry. Many bloggers complained that their pumpkin cookies were drier the next day and I experienced the same outcome, they were a tad bit drier and by day 3 they were definitely dry. I guess it is just a pumpkin cookie thing, but I promise you, these did not last long in my house anyway. By the time they were finished baking half the cookies “disappeared” which means “can I have another one please?” was repeated several times. I think the icing on top (haha literally) is what did it for me with these cookies. They aren’t particularly sweet which is great, because the icing on top creates that finishing touch, much like a bow being tied onto a wrapping paper. The next day they even seeped into the cookies themselves which contributed greatly to the flavour overload. So my overall hint would be: make these the day of Thanksgiving; I know they will be finished before the night is up!
