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Pumpkin Spice Cookies

Description

Ready for a new spin on a seasonal taste? Try these spiced pumpkin cookies covered with a melted-butter glaze for a memorable Autumn treat.

An original recipe from Cynthia Ewer, don't let the unusual preparation method throw you; these cookies are tender, delicious, and a perfect companion for coffee, hot chocolate, or a steaming cup of Witches Brew.

Ingredients

  • 1⁄2
    c
    butter, unsalted
  • 1
    c
    brown sugar, packed
  • 1
    c
    pumpkin, canned
  • 1
     
    egg
  • 2
    t
    cinnamon
  • 1
    t
    vanilla extract
  • 1⁄2
    t
    baking powder
  • 1⁄2
    t
    baking soda
  • 1⁄2
    t
    nutmeg
  • 3⁄4
    c
    raisins, seedless
  • 1
    c
    flour, all-purpose
  • 3⁄4
    c
    flour, whole wheat
  • 3⁄4
    c
    pecans or walnuts, chopped

Instructions

In a mixing bowl, beat margarine with electric mixer on medium to high speed for 30 seconds or until softened.

Add all-purpose flour, brown sugar, pumpkin, egg, cinnamon, vanilla, baking powder, soda and nutmeg. Beat until thoroughly combined, scraping sides of bowl occasionally. Stir in whole-wheat flour until mixed. Stir in nuts and raisins.

Drop in rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake in 375-degree oven for 10 to 12 minutes, or until edges are firm. Remove and cool on a wire rack. Drizzle with Browned Butter Glaze. Makes about 48.

Notes

Browned Butter Glaze

1/4 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons milk

Heat butter in small saucepan over medium-high heat, stirring constantly, until solids are golden-brown. Stir in remaining ingredients, then drizzle glaze over cooled cookies.

Summary

Yield
Source

Cynthia Ewer

Prep time20 minutes
Holiday RecipesCookie Recipes Cynthia's Cookie Collection