Glazed Pumpkin Cookies

Why is it that this year is so much busier than last? I guess that sophomore year is kind of...a preparing year? As a freshman, you're still trying to figure out how to live by yourself, write a college paper, choose a major, etc. But as a sophomore, I have all that stuff figured out (mostly anyway) and my time is spent investigating summer internships and study abroad options, tutoring in the writing center, managing dues and grants and expenses as a club treasurer...and I still have to study and have friends (this list is not in order of importance, by the way, haha. I love you friends!).

Ahhh, a can opener. No more can stabbing for me!

How do I have time to bake? To be honest, I'm not really sure. I suppose you make time for the things that are important to you. But whenever I have an hour or so to sit down and make something, I feel this guilty twinge in the back of my head. Are you forgetting to do some homework? Is there studying you could be getting ahead on?

Sometimes you just have to ignore that voice in your head. If you don't make time for yourself to do what you love, you'll go crazy, or burn out. Don't spread yourself too thin. And speaking of spreading something thin...these cookies have icing! Which you...have to spread...okay, never mind. Seriously, if you're into a fluffy cookie that almost has a cake like texture, you should totally make these. And they go fast, so you don't have to take too much time out of your super busy schedules to make them. Eat them outside with a cup of chai. Enjoy the pretty leaves before they're gone. Here's to slowing down :)

 Glazed Pumpkin Cookies

from All Recipes

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 tsp pumpkin pie spice
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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, spices; 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 12-15 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.