Prep 10 mins
Cook 15 mins
Enjoy these cookies on a cool Fall night, while sipping hot tea by the fireplace. Or, if you're like me, you can eat these cookies while dying of heat stroke in the dead of 'winter' in Florida !
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 1 cup solid pack pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
I have been baking these cookies for a couple years now and every time I make them, I have to give up the recipe. They are delicious! I use a caramel icing, instead of glaze, using 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter and cooking that on the stovetop for 2 minutes, then stirring in 1 tsp vanilla. After I let it cool to lukewarm, I beat in 2 cups powdered sugar. YUM!
These were excellent if you prefer a soft cookie. I am rating them with five stars after some simple changes and great family/friend feedback. They taste better if they are allowed to sit until the next day. I made the batter four days before my dinner and baked them the day before. I added 3/4 tsp ginger, 3/4 tsp cloves, 3/4 tsp allspice and less than 1/4 tsp nutmeg. Make sure the spices on your rack are fresh, older spices lose their flavour. I buy them from bulk section as I need them to ensure they are not old. I added 1 cup of walnuts broken into smaller pieces by hand. The cookies shape gets bumpy if walnuts are added to the mix. Instead, using a round scoop the size of a tsp I would scoop the cookie onto the sheet and lightly press the walnuts in next time. Or you could crush the walnuts to a finer texture but you would lose the bite of the nut in the cookie. The tbsp size cookies I made did not cook in the middle, longer cooking time burns the bottoms. 11-12 minutes was long enough for baking time in my oven. When I stored them covered they became a little soggy so leaving them un-covered is better. Keeps them perfect. I used an Allspice Cream Cheese icing (from Zaar), only needed 1 cup of icing. Definite keeper!!!
Good stuff here! I added some ground clove and ginger for a wee bit more spice and I had to use margarine for lactose issues.... they were super puffy and great! THEN I used the same base and made a batch with applesauce instead of butter and splenda instead of sugar and I can't tell the difference-- shocking and amazing! Thanks so much TGirl for this base that I added on to a touch and "dietized" for another round ;)