Pumkin Cookies Perfect for Fall

These cookies remind me of a muffin top in their texture.  The flavor improves overnight.

I double the recipe and freeze half to pull out to give as a gift or when the kitchen cookie jar is empty.






Cookie ingredients:

1 cup of butter or margarine, room temperature
1/2 cup of sugar
1/2 cup of dark brown sugar, packed
1 cup of canned pumpkin

1 egg
1 tsp. vanilla
2 cups of flour
1 tsp. baking soda
1 tsp. baking powder
2 tsps. cinnamon
1/4 tsp. ground cloves
1/2 tsp. nutmeg
1/4 tsp. salt


Glaze:

3 Tblsp. butter or margarine
1/2 cup dark brown sugar
1/4 cup of milk
2 cups of powdered sugar                            

Cookie:  In a large bowl, mix butter and sugars, add pumpkin and egg.  Blend well.  Add remaining ingredients and mix thoroughly.  Drop a walnut sized scoop of batter onto an ungreased cookie sheet. 
Bake at 350 for 8-10 minutes until slightly brown at the edges.  Cool on a wire rack.

Glaze: In a heavy gauge sauce pan, heat butter and brown sugar over medium heat until rolling boil.  Cook, stirring constantly for one additional minute.  Add milk and whisk until mixed.  Add powdered sugar, mixing well and immediately spoon over the cooled cookies. 

I added a pecan on top of some as a garnish.  You can also add chopped pecans to the batter.  Because we have a family member with nut allergies, I don't add them to the batter.

I hope this recipe helps get you in the mood for the Fall season!