Ingredients:
* 1/2 cup unsalted butter (1 stick)
* 1 1/2 cup brown sugar
* 1 1/4 cup canned pumpkin puree (this will use up the rest of the can)
* 1 egg
* 1 teaspoon vanilla
* 2 3/4 cup flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
Directions:
Heat the oven to 350 degrees F. Ready your cookie sheets. Mix all the ingredients above, one at a time until each is well blended into the others. I made nice average size cookies and was able to fit ten per cookie sheet, but they don't spread much so you could easily make large cookies and space less per cookie sheet without much worry. Bake the cookies for about 15 minutes.
While they are baking you can mix up the glaze.
Glaze ingredients:
* 2 cups powdered sugar
* 3 tablespoons milk (I used 1%)
* 1 tablespoon melted butter (unsalted)
* 1 teaspoon vanilla
Glaze directions:
Mix everything together with a whisk until well blended. If you need to make it runnier try adding extra milk little dribbles at a time. This combination worked well and turned it into this consistency.
When your cookies are finished baking allow them to cool on the pans for about 2 minutes.
Instead of moving the cookies to wire sheets, I place wax paper down on clean counters. It certainly helps make less of a mess to clean up after icing the cookies. When I iced them, I just took a spoon and added some to each cookie until all the icing was used up evenly amongst the cookies.
The original recipe says to wait until the cookies are cooled but I'm impatient and wanted to eat these! I waited about 15 minutes after they were done in the oven before frosting them. They still turned out great. They turned out so soft and cake-like. I really love cookies with a nice soft texture.
1 comments:
I love the recipes you come up with, so I want to give you this award =). It's on my Anybody Can Bake blog for you to pick up.
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