Squash and pumpkin harvest season meant baking in my childhood. Delicious and moist, these cookies are still favorites of mine and appearing around Halloween and Thanksgiving. I prefer to keep the icing light and not blow out my tastebuds with excess sugar.
Heat oven to 375
Cream together butter, sugar, pumpkin, egg and orange zest.
In separate bowl, combine dry ingredients: flour, baking powder, baking soda, spices and salt.
Add dry ingredients to wet ingredients and combine thoroughly .
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake until light brown 8-10 minutes.
Immediately remove from cookie sheet and cool.
For the glaze
Combine confectioners' sugar and maple syrup. Add milk as needed, to achieve drizzling consistency.
Drizzle over cooled cookies.
AOBTA Certified Instructor & Practitioner
Certified Holistic Nutritionist (CHN)
Diplomate, Asian Bodywork Therapy (Dipl. ABT NCCAOM)
Amma Therapy, Integral Asian Medicine, Holistic Nutrition & Herbs.
Inspiration and education for healthy and sustainable living.
I have been practicing and teaching since 1994. I maintain my private therapy practice in Boise, Idaho. I offer classes and consultations online.