Ingredients:
For the cookies:
· 2 1/4 cups all-purpose flour
· 1 tsp. baking soda
· 1/2 tsp. baking powder
· 1 Tbs. ground cinnamon
· 1 1/2 tsp. freshly grated nutmeg
· 1/2 tsp. salt
· 3/4 cup pumpkin puree
· 1 egg
· 2 tsp. vanilla extract
· 12 Tbs. (1 1/2 sticks) unsalted butter
· 3/4 cup firmly packed dark brown sugar
· 3/4 cup granulated sugar
Directions:
Have all the ingredients at room temperature.
Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
For the cookies:
· 2 1/4 cups all-purpose flour
· 1 tsp. baking soda
· 1/2 tsp. baking powder
· 1 Tbs. ground cinnamon
· 1 1/2 tsp. freshly grated nutmeg
· 1/2 tsp. salt
· 3/4 cup pumpkin puree
· 1 egg
· 2 tsp. vanilla extract
· 12 Tbs. (1 1/2 sticks) unsalted butter
· 3/4 cup firmly packed dark brown sugar
· 3/4 cup granulated sugar
Directions:
Have all the ingredients at room temperature.
Preheat an oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
To make the cookies, over a sheet of waxed paper, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a small bowl, stir together the pumpkin puree, egg and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
For Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
