One of our friends made these delicious cookies, so we stole the recipe from her and now are going to pass it on to you! They are delicious a perfect cross between a cookie and a scone...mmmm Pumpkin!
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon homemade pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1 cup canned pure pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
For the Glaze
1 cup confectioners' sugar
3 tablespoons Vanilla Natural Bliss Creamer OR 1 1/2 tablespoons milk
1 tablespoon melted butter
1/2 teaspoon pure vanilla extract (see note below)
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.
3. In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Using a medium cookie scoop (1 1/2 tablespoons), drop dough onto prepared cookie sheets. Spray the bottom of a glass with nonstick cooking spray and ever so slightly, flatten the tops of the cookies.
4. Bake in preheated oven for 12-15 minutes. Allow cookies to cool on pan for a few minutes before removing them to a wire rack to cool completely.
5. To Make the Glaze: Combine confectioners' sugar, creamer OR milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.
6. Place a piece of parchment or wax paper on your work surface and place a wire rack on top of the paper. Dip the top of each cookie into the glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Allow glaze to firm up before serving.
- If you are using milk for the glaze, I would suggest bumping up the amount of vanilla extract to 1 teaspoon.
- These cookies are best served the day they are made. However, if storing them, I recommend keeping them at room temperature. Do not place them in an airtight container as it could cause the cookies to become too soft and slightly sticky.