Soft Pumpkin Cookies
By Chef Lynne Fochtl

Ingredients

2 1/2 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/2 cup Butter
1 1/2 cup Sugar
1 cup Pumpkin pureed
1 Egg
1 teaspoon Vanilla

Glaze

2 cups Confectioners' Sugar sifted
3 tablespoons Milk
1 tablespoon Butter melted
1 teaspoon Vanilla

Directions

Preheat oven to 350 degrees. Grease cookie sheets. Combine dry ingredients in medium bowl. Set aside.

Cream butter and sugar in mixer bowl. Add pumpkin, egg and vanilla; beat until light and creamy.

Add dry ingredients; mix until well blended.

Drop by round tablespoon onto cookie sheet; smooth top of cookies.

Bake 15-20 minutes. Cool on wire rack. Drizzle with glaze over top.

Glaze
Mix until smooth.


Note:

For a true 'scratch' pumpkin cookie, roast a small 'sugar pie' pumpkin or butternut squash. To do so, preheat oven to 400F. Using a serrated knife, carefully cut off stem of squash or pumpkin bottom. Carefully slice in half from stem to bottom. Do not peel skin. Remove seeds and lightly oil cut side and cavity.

Place cut side up on baking dish or cookie sheet and bake until a fork can easily pierce through flesh, about 40 minutes and up to 1 1/2 hours depending on size. You may need to turn pumpkin over halfway through baking. Puree well and measure the same as canned.

Cool to room temperature before refrigerating in an air tight container. Keeps up to one week or freeze up to one month.