- 2 ½ Cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Pumpkin Pie Spice or (2 tsp Cinnamon, ½ tsp nutmeg, ½ tsp ground clove)
- ½ tsp salt
- ½ cup butter, softened
- 1 ½ cups white sugar
- 1 Cup canned Pumpkin Puree
- 1 egg
- 1 tsp Vanilla
Preheat oven to 350 Degrees.
Combine Flour, Baking powder, Baking soda, Pumpkin Pie Spice, and salt; set aside.
In a medium bowl, cream together the ½ cup of butter and sugar.
Add pumpkin, egg, and vanilla to butter mixture and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls.
Bake for 11-15 minutes in the preheated oven.
Dip warm cookies in glaze and allow to cool.To Make Glaze:
Combine 2 cups powdered sugar, 3 tbsp milk, 1 TBSP melted butter, and 1 tsp vanilla. Add milk as needed to achieve the right consistency. You can also drizzle the glaze on the cookies instead of dipping if you prefer.
You could mix in chocolate chips or raisins into the batter before you bake. I haven’t tried it myself, but I bet they would be yummy!
Dairy Free: Use Butter Flavored Crisco instead of butter. When making the glaze use vanilla soy milk, and dairy free margarine.
Recipe via afewshortcuts.com