Pumpkin Cookies with Cinnamon Glaze

It was only a matter of time before I jumped on the pumpkin bandwagon. Well, folks, I’ve arrived. I eased my way into pumpkin-baking season this year with a cookie recipe I’ve made several times before. It’s soft, puffy, cakey and chewy—sort of a marriage between cookie and cake. The offspring, if you will.

Like any good pumpkin recipe, it’s jazzed up with some fall spices including cinnamon, nutmeg, and the one that makes me most curious: ground cloves. (What the heck are cloves?) The spicy, warming flavor is truly unique.

In the past, I’ve ditched the glaze and stuffed these full of chocolate chips. (About two years ago I went through a phase where I put chocolate chips in everything—and I mean everything—I baked.  I still swear they even made zucchini bread taste better.) I’ve made these cookies completely plain Jane—no glaze, no chips—just pumpkin. I’ve had them fresh out of the oven and I’ve had them fresh out of the freezer months later. Really, these cookies can do no wrong.

Last night, I decided to go for the topping. But really, it’s just a sugar glaze. Simple… maybe a little boring. To add some kick, I sprinkled about 1 Tbsp cinnamon into the glaze before dousing the cookies. That’s the stuff! It added just a little more zing to these chewy little bites.

Pumpkin Cookies with Cinnamon Glaze
Makes about 3 dozen cookies

Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For the Glaze:
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1 Tbsp ground cinnamon

Preparation 
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on parchment-lined cookie sheet. Bake for 15 to 20 minutes. Allow cookies to cool for about 10 minutes, then cover cookies with a spoonful of glaze.

To make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, 1 teaspoon vanilla, 1 Tbsp ground cinnamon. Add milk as needed, to achieve drizzling consistency.

Adapted from Allrecipes.com

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