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PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl.
Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture.
If desired, stir in morsels and nuts. (I've never added
these. We love the cookies as they are.)
Drop by rounded tablespoon onto prepared baking sheets. I find a melon ball
scoop works well for this. Spray it with cooking spray fist so the
batter will drop out easily.
BAKE for 9 to 12 minutes or until edges are lightly browned. (Baking
times may vary) Cool on baking sheets for 2
minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
(For a richer icing, use the butter and cream cheese icing)
FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
For a Rich Butter and Cream Cheese Icing:
Soften 8 ounces of Cream Cheese, 1 stick of unsalted Butter. With a whisk, blend butter and cream cheese, add one teaspoon of vanilla extract, one tablespoon of milk and three to four cups of powdered confectioner's
sugar. Beat till creamy and smooth. Add sugar or milk till you get the consistency you like. (I like it
with the fourth cup of powdered sugar. It sets a little
this way.)
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