When October hits, pumpkin mania begins! These Buttery Pumpkin Cookies are a great addition to the group. These soft and moist cookies are buttery and pumpkin flavored with the perfect amount of spice.
The brown sugar butter glaze adds a sweet toffee-like flavor that nicely compliments the pumpkin. I added a little sprinkle of fall leaf quins for a little festive color. Here is how you can make your own.
You can find the entire recipe here. Start by lining a baking sheet with parchment or silpat and set aside. Preheat oven to 350 degrees.
Cookies: In the bowl of an electric mixer fitted with the paddle attachment cream the butter for 30 seconds, then beat in the sugar, baking powder, baking soda, pumpkin pie spice and salt. Beat in the eggs and the vanilla until incorporated. Beat in the pumpkin. Beat in the flour.
Drop 1/4 cup (#16 scoop) of dough 2 inches apart onto prepared baking sheet. Bake for 13-15 minutes (I baked mine for 15 minutes). Let cookies cool on a wire rack before adding glaze.
Glaze: in a small sauce pan over medium heat melt the butter and brown sugar together. Stir in 1/4 cup milk and 1 teaspoon vanilla. Stir in 2 1/4 cups powdered sugar. Immediately spoon glaze over cooled cookies. Sprinkle with additional pumpkin pie spice and leaf shaped quins if desired.