Pumpkin Spice Cookies

Pumpkin Spice Cookies Recipe


Fall is almost here. 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 Witches Brew.


1⁄2 cup
butter, unsalted
1 cup
brown sugar, packed
1 cup
pumpkin, canned
2 teaspoons
1 teaspoon
vanilla extract
1⁄2 teaspoon
baking powder
1⁄2 teaspoon
baking soda
1⁄2 teaspoon
3⁄4 cups
raisins, seedless
1 cup
flour, all-purpose
3⁄4 cups
flour, whole wheat
3⁄4 cups
pecans 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.


Browned Butter Glaze

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.