Pumpkin Spice Cookies with Browned Butter Glaze

Summary

Yield48
Source

Cynthia Townley Ewer

Prep Time20 minutes

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 Townley Ewer, don't let the unusual preparation method throw you; these cookies are tender, delicious, and a perfect companion for cocoa or coffee.

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 flour, whole-grain wheat
  • 3⁄4 c pecans
  • 3⁄4 c raisins, seedless
  • 1 c flour, all-purpose

Instructions

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