Amber Cook's spicy pumpkin cookies

1 cup butter, room temperature
1/2 cup sugar
1/2 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 of 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 confectioner's sugar

Preheat oven to 350 degrees. Have ready some ungreased baking sheets. In a large mixing bowl, cream the butter and the sugars together until light and fluffy (about 5 minutes). Blend in pumpkin, egg and vanilla extract. In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Combine flour mixture with butter-sugar mixture. Drop cookies 3 inches apart on ungreased baking sheets (about a tablespoon of dough per cookie). Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for at least one half hour, then frost with glaze.

Glaze: In medium sauce pan, 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 the confectioner's sugar until glaze is smooth and spreadable. Using a silicone based brush, or a butter knife, spread glaze onto the cookies. Note: The glaze will harden fairly quickly when removed from heat. To prevent hardening, keep the sauce pan over the stove on the lowest possible heat setting.

Makes 48 cookies.

Prep time: 25 minutes
Total time: 35-37 minutes

Amber Cook's variations on cookies:

  • add extra cinnamon to taste
  • add pumpkin spice to taste
  • add cloves (in both the cookie mixture and in the penuche glaze) to taste
  • sprinkles/candies to garnish atop the glaze before it hardens

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