Monday, November 1, 2010

Halloween and Pumpkin Cookies

I'm not exactly sure why, but as a kid I rarely went trick or treating.
It may have had something to do with living out in the country, 
or there may have been other reasons I wasn't aware of.
I do recall a large cardboard skeleton going up on the refrigerator 
at Halloween and staying there for many years.
It was kinda strange but I do recall it became a spiritual illustration: 
this is what we are all like without Jesus in our lives. 
 Just empty skeletons, without life.

In our neighborhood in AZ we always gather on Dave and Nancy's driveway on Halloween 
to celebrate the evening and watch the trick or treaters come by.
For several years Doug borrowed a large popcorn machine and made popcorn for everyone. He left for Israel and places beyond bright and early this morning 
so didn't do it this year.

I made some pumpkin cookies to bring and they were/are delicious.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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