02-22-2010 Cynthia Ewer 48Servings 20minutes Ready for a new spin on a seasonal taste? Try these spiced pumpkin cookies covered with a melted-butter glaze for a memorable Autumn treat. An original recipe from Cynthia Ewer, don't let the unusual preparation method throw you; these cookies are tender, delicious, and a perfect companion for coffee, hot chocolate, or a steaming cup of <a href="http://christmas.organizedhome.com/witches-brew-mix">Witches Brew</a>. 0.5cbutter, unsalted 1cbrown sugar, packed 1cpumpkin, canned 1egg 2tcinnamon 1tvanilla extract 0.5tbaking powder 0.5tbaking soda 0.5tnutmeg 0.75craisins, seedless 1cflour, all-purpose 0.75cflour, whole wheat 0.75cpecans or walnuts, chopped In a mixing bowl, beat margarine with electric mixer on medium to high speed for 30 seconds or until softened. Add all-purpose flour, brown sugar, pumpkin, egg, cinnamon, vanilla, baking powder, soda and nutmeg. Beat until thoroughly combined, scraping sides of bowl occasionally. Stir in whole-wheat flour until mixed. Stir in nuts and raisins. Drop in rounded teaspoonfuls 2 inches apart on a greased cookie sheet. Bake in 375-degree oven for 10 to 12 minutes, or until edges are firm. Remove and cool on a wire rack. Drizzle with Browned Butter Glaze. Makes about 48. <strong>Browned Butter Glaze </strong> 1/4 cup butter 2 cups powdered sugar 1 1/2 teaspoons vanilla extract 2 tablespoons milk Heat butter in small saucepan over medium-high heat, stirring constantly, until solids are golden-brown. Stir in remaining ingredients, then drizzle glaze over cooled cookies.