Cook Time: 16 minutes
Total Time: 16 minutes
Yield: Makes About 4 Dozen Cookies
- 2 1/2 cups all-purpose flour, about 11 1/2 ounces
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 8 tablespoons butter (4 ounces), softened
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons butter
- 2 cups confectioners' sugar, sifted
- 1 1/2 to 2 tablespoons hot water, or until desired consistency is reached
- 3/4 teaspoon vanilla extract
In a bowl combine the flour, soda, baking powder, cinnamon, nutmeg, and salt. Mix to blend well.
In a large bowl with electric mixer, beat the brown and granulated sugars with the softened butter until light. Beat in the pumpkin puree, egg, and vanilla. Slowly incorporate the flour mixture; increase mixer speed and beat until smooth and well blended. Drop by rounded tablespoon or cookie scoop onto the prepared baking sheets.
Bake for 16 to 18 minutes, or until edges begin to brown. Cool slightly then remove to racks to cool completely.
Spread or drizzle the glaze (instructions below) on the cooled cookies.
Makes about 3 1/2 to 4 dozen cookies.
For the glaze, melt the butter in a saucepan. Cook over medium heat, stirring or whisking constantly, until the butter is browned, about 2 minutes. Remove from the heat as soon as you see a light to medium brown color. Stir in the confectioners' sugar and vanilla. Add hot water until desired consistency is reached for drizzling or spreading.
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