Put these soft and spicy cookies on a decorative plate and drop by your neighbor’s home for a cup of coffee!
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated white sugar
1/2 cup butter, softened
1 cup pure pumpkin
1 large egg
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly grease baking sheets or use parchment paper.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl. In a mixing bowl, beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Use a cookie scoop to drop about a tablespoon size dollop onto prepared cookie sheets.
Bake for 15 to 18 minutes or until edges are firm. Cool on cookie sheets for about 2 minutes and remove with thin spatula placing onto wire racks. Cool completely and drizzle with glaze.
Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons of milk, 1 tablespoon melted butter and 1 tablespoon vanilla extract (or orange extract) in a small bowl until smooth. Place paper towels under racks before drizzling to make clean up easier.
Store in a closed container. Freeze before glazing. Makes about 36 cookies.