Corina's Iced Pumpkin Cookies, modified from
  • Cooking Time: 20 minutes
  • Servings: 3 dozen
  • Preparation Time: 20 minutes
  • (598 mL) 2 ½ cups all purpose flour
  • (5 mL) 1 teaspoon baking power
  • (5 mL)1 teaspoon baking soda
  • (10 mL) 2 teaspoon ground cinnamon
  • (2 mL) ½ teaspoon ground nutmeg
  • ( 2 mL)½ teaspoon ground cloves
  • (2 mL)½ teaspoon salt
  • (118 mL) ½ cup butter (softened)
  • (343 mL) 1 ½ cup white sugar
  • (225mL) 1 pumpkin puree
  • 1 egg
  • (5mL)1 teaspoon vanilla extract
  • 3 tablespoon milk
  • 1 tablespoon melted butter
  • 2 cups confectioners sugar
  • 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
I found the recipe online. It looked really good.The pure substances are baking soda, salt, and sugar.The homogeneous mixtures are all purpose flour, ground cinnamon, and confectioners’ sugar. The heterogeneous mixtures are eggs, the ground cloves, and ground nutmeg. Adding the icing is a physical change and shaping the cookies are physical changes.The cookies rising is a sign of a chemical change and another chemical change is the browning of the cookies. Submitted by: "Corina M."