Glazed Pumpkin Cookies

Update: This post was originally published back in October of 2013. I haven’t changed the recipe a bit, as it is still one of the all-time favorites around our house during “pumpkin season”. It’s truly amazing how such a little, bland-looking cookie like this, can pack such an enormous punch to your taste buds. If you haven’t made them yet, put these on your list!

I have to share yet another pumpkin recipe with you and please don’t dismiss this as “just a” pumpkin cookie. I had my eye on this recipe for a long time but for some reason, never made it because I thought it wouldn’t be anything special or different. I didn’t really even think I was going to like them. But something kept pulling me back to the recipe and one gray, cool autumn day when I was sort of bored and the baking bug hit, I pulled out the recipe, whipped them up and realized…. wow! Was I wrong. There will never be a fall/winter season that goes by where this won’t be on my baking list as it is always in high demand around our house.

This cookie is one of the most de-licious any-kind-of-cookie that I’ve ever had. It’s pumpkin dessert perfection in admittedly not the prettiest of presentations, but you won’t care when you take your first bite and realize you’ve never had such decadence in a little brown package. It is wickedly moist and flavorful, with an exact balance of the right amount of pumpkin, cinnamon and sweet… and is topped off with a glaze that pulls it all together and is simply to-die-for. These can be thrown together, baked up and frosted in no time flat and as luscious as they are the first day, they’re absolutely amazing on the second. So if you’re bored some cool, gray day or when the baking bug hits you, don’t wait. Fire these up at your house and you’ll see what I’m talkin’ about!

Glazed Pumpkin Cookies

Yield:  48 cookies

Cookies

1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

Penuche Glaze

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners’ sugar

Directions:

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 10-12 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for a least one half hour, then frost with glaze.

For Glaze:

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner’s sugar until the glaze is smooth and spreadable.

Use a silicone basting brush or a butter knife to spread glaze on cookies.

(recipe adapted from Food.com)