- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter (1 stick) softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For variation you can add your favorite nuts or white chocolate chips to the mix
- Glaze (recipe follows)
Preheat oven to 350⁰. If not using a non-stick baking sheet grease with a non-stick cooking spray (Spray lightly – using too much spray will cause cookie bottoms to over darken)
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat sugar and butter in a large mixer bowl until well blended. Beat in pumpkin puree, egg and vanilla extract until smooth. Gradually beat in flour mixture. At this point if you like you can add nuts or chips. Drop a rounded tablespoon of dough onto the prepared baking sheet.
Bake for 15 to 18 minutes, or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Drizzle Glaze over cookies.
Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in a small bowl until smooth.