Tutorial Tuesday {Pumpkin Cookies with Cinnamon Icing}

It's Fall Y'all! {I'm not from the south}

You know what that means...PUMPKIN everything!

Materials Needed for Cookies:

1. 1 Box Spice Cake Mix

2. 1 c. Pumpkin Puree

3. 1 egg

4. 1/2 Stick of Butter

5. Cookie Sheet

6. Wax Paper {optional}

7. Flour {optional}

8. Medium bowl

9. Some sort of mixing utensil. {I use a fork}

10. Spatula to scrape the sides

Pre-heat your oven to 350 degrees.

Ok, I may have went a little overboard because you only have to do one of these, but I like to be on the safe side. Either line your cookie sheet with wax paper or sprinkle with flour. I like to use the wax paper because I can just slide it off of my cookie sheet and leave the cookies on there to cool.

Dump your cake mix in to your bowl.

Then add your pumpkin puree. {1 cup}

Next, your egg. {1}

Mix with your fork until all ingredients are just combined. You will have some cake clumps left, that's ok. It's better to under mix than over mix. Your cookies will be less "cakey" that way. But if you prefer to get all the lumps out, do it now.

You can see the clumps a little better here. Scrape the sides of the bowl to make sure you get all the cake batter on the bottom.

Drop the batter on to your cookie sheet. I just eye it up. I think it's about a spoonfull, but I use the fork that I mix it up with so I don't have to dirty a spoon. {lazy, yes!}

You can keep them pretty close together, because they don't spread out. They are more like drop cookies.

Bake for 10-12 minutes depending on your oven.

Mmm k. This is the difference between leaving your cookies in 10 minutes or 12 minutes for my oven. Left, bad. Right, good!

Materials Needed for Icing:

1. 1 Stick of Butter

2. 4 c. Powdered Sugar {confectioners}

3. 1/4 c. milk

4. 1-2 tsp. Cinnamon {depending on taste and how cinnamony you like it, add more or less}

5. 1 tsp. Vanilla Extract {helps offset the cinnamon...totally optional}

6. Mixer

7. Spatula for scraping the bowl

8. Spatula for actually icing the cookies, or other icing utensil

Read more here: http://sloblogs.thetribunenews.com/andallthetrimmings/easy-pumpkin-spice-cookies-with-cinnamon-frosting/#storylink=cpy

Beat the whole stick of butter until creamy. I used the mixer for this..it's a lot easier this way!

This is what it should look like after you're done beating the butter.

Add your 4 cups of confectioners sugar. Then your cinnamon.

Add your milk a little bit at a time. You don't want your frosting too runny or too dry. If you need to add more milk do it little by little. If you add too much milk it's ok you will just have to compensate and add more confectioners sugar.

This is what you should have after you add all your ingredients in. It should be stiff but not too stiff that you can't spread it. I like mine a littlel on the runny side so it oozes over the sides of the cookies. You'll see later.

Time to spread 'em. Take your little spatula {or whatever you are using to ice with} and get a good glob and spread it around on your cookie.

Here's the finished product. If you notice my icing has kind of run down the sides of the cookies. This is how we like it in our house. You don't have to add that much icing or keep it that runny. We just like lots and lots of gooey icing!