Glazed Pumpkin Cookies by Alex

by Heather on November 7, 2010

I cannot tell you how many times I have made these cookies. They are definitely a favorite in our home and once Fall arrived, Alex asked me to make them right away. And then he asked me again and again until I couldn’t take it anymore :) Not only that, he’s already started getting requests for them from the hospital folk. Last year he brought them in and apparently they were too good to forget!

For some reason, it has been insanely hard for me to buy pumpkin this year. Neither Costco or Sam’s is carrying it in NorCal. I have seen it at WF and TJ’s, but it was such a good deal to get the huge cans at Costco! Thankfully, I was able to pick some up on a recent Vegas trip. And, I’m currently up in WA visiting the fam and have seen pumpkin all over the place. Must make room in baggage.

The glaze is a definite *must* for these cookies. It makes the cookie. Once you have it, you’ll never go without. And as for the title of this post, since I’m gone, I had Alex upload the photos for me at home. And this was the name that he decided to give  :)

Glazed Pumpkin Cookies, adapted from Craving Chronicles

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 heaping teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
½ cup brown sugar
1 cup canned pumpkin puree
1 egg
1 1/2  teaspoons vanilla extract

Glaze

2 cups powdered sugar
3 tablespoons milk (I used fat-free)
1 tablespoon butter, melted
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Heat oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.

In a mixer bowl, cream together the butter, white sugar and brown sugar. Beat in the pumpkin, egg, and vanilla to butter mixture until thoroughly combined. Add the dry ingredients and mix just until combined.

Drop cookies on baking sheet. Bake for 12-14 minutes, or until a toothpick comes out clean. Cool cookies completely on a rack.

For the glaze, combine the powdered sugar, milk, melted butter, vanilla, and cinnamon. (Add milk to thin the glaze, if needed.) Dip the cookies top side down in the glaze, then set on a rack to dry.

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