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Yummy Pumpkin Cookies Help Reduce Cancer Risk

Pumpkin is Packed With Nutrition

Now is the time for all things pumpkin, from pies to lattes. This season, why not give pumpkin cookies a try? They’re a different sweet treat! As a matter of fact, we could all benefit from adding more pumpkin to our daily diet. Pumpkin is rich in beta-carotene, and it can reduce the risk of cancer, protect against heart disease, reduce blood pressure, and slow aging. It’s also loaded with fiber, potassium, and vitamin C.

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup canned pure pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
Icing Ingredients
  • 2 cups sifted powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350° F. Grease baking sheets.
  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended.
  3. Beat in pumpkin, egg, and vanilla extract until smooth. Gradually beat in flour mixture. Drop rounds of the mixture (about the size of a tablespoon) onto prepared baking sheets.
  4. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  5. Mix the icing ingredients in small bowl until smooth, then drizzle icing over the pumpkin cookies.

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