These “cookies” are not typical, but super moist and cake like. They are actually lower in fat than most, because the moistness comes from pumpkin puree instead of tons of butter. So, yes, you can tell that they are vegetable based and not butter based! But they are still really good. The pumpkin also lends lots of beautiful orange color, and earthy flavor. These cookies are not very sweet, and my husband likes them for breakfast sans the sugary caramel glaze. I prefer them with the glaze, which makes them a true dessert!
Tips on dealing with the wet batter: I used a sorbet scoop, and dipped in water before each scoop of batter. Those that were really wacky in shape, I sort of patted into a ball with wet fingers. (The batter won’t stick to water).
Carmel Glazed Pumpkin Cookies
-½ cup of butter, room temperature
-1 cup of granulated sugar
-1 Tbs of vanilla
-1 cup of pumpkin puree
-2 cups of flour
-1/2 tsp of baking powder
-1/2 tsp of baking soda
-1/2 tsp of salt
-1/2 tsp of cloves
-1/2 tsp of nutmeg
-2 tsp of cinnamon
1) Cream the butter and sugar together until light and fluffy. Add the egg and vanilla, and continue to cream. Add the pumpkin puree and mix until completely incorporated.
2) In a separate bowl, mix together all of the dry ingredients. Slowly add them to the wet ingredients until they make a smooth, wet batter. (It will be slightly thicker than cake batter, but not thick like traditional cookie batter).
3) Scoop the batter out onto a silpat lined cookie sheet in 2 Tbs portions. They will spread slightly, so leave ample room between cookies.
4) Bake them for 10-12 minutes, or until just done and pale golden. Remove from the pans, and let sit on racks to cool.
When all of the cookies are cooling, start the caramel glaze.
-1/4 cup butter
-1/2 cup brown sugar
-1/2 cup powdered sugar
-1/4 cup whole milk
-1 tsp vanilla
1) In a medium sauce pan, melt the butter over medium heat. Add the brown sugar, powdered sugar, vanilla and milk, and whisk together. Let the glaze bubble and start to thicken.
2) Meanwhile, place the racks of cookies over the dirty sheet pans to catch the glaze drippings.
3) Take the glaze off of the heat and with a spoon, drizzle the glaze over the cookies in the desired amount. Let the glaze cool on the cookies, and then serve or store them in an airtight container.