Soft Pumpkin Cookies

These remind me of an old-fashioned cookie my Mom would make. By the way, they are absolutely delicious. Make them and you will agree you should have doubled the recipe.

  • 2 1/2 cups sifted flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • pinch of salt
  • 1 cup sugar
  • 1/2 cup pure cane syrup
  • 1 stick butter (1/2 cup), room temperature
  • 1 generous cup pure pumpkin, not pumpkin pie kind
  • 1 large egg
  • 1 tsp.vanilla

Preheat oven and line 2 baking trays with parchment paper.

Combine all the dry ingredients in a bowl and set aside. Beat the butter, sugar and cane syrup until light a fluffy ( about 2 minutes). Slowly add the flour mixture until well blended. Add the egg (lightly beaten) to the pumpkin and mix well, making sure to incorporate the batter..

Drop by rounded tbsp. (or useĀ  a scoop) to the prepared trays and bake for 15-18 minutes. Remove to trays to cool down.

Take a container of fluffy whipped icing and scoop out a good 2-3 tbsp. Add a small amount of half and half cream, mixing well to make a runny drizzle. Dip a fork into the glaze and drizzle over each cookie.

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