This morning I scraped the soft flesh and pureed it in my blender, which gave me about 5 cups of pumpkin pulp. Since pumpkin pie is delicious, I made two! I love to eat pumpkin pie for breakfast, minus the whipped topping. Hey, it's got fiber in it and that's good for you!
While the pies were baking I set about to make some Pumpkin Cookies with Brown Glazed Topping. These cookies are so good, I doubled my batch and I'm going to share my recipe with you.
Pumpkin Pie Cookies
1 cup sugar
1 cup pumpkin puree
1/2 cup softened butter
1 Tbsp. finely grated orange peel
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts
Heat oven to 375 degrees. Mix first 4 ingredients. Put flour, b.p., b.s., cinnamon, salt in a bowl and mix. Add to pumpkin mixture. Stir in raisins and nuts.
Drop by dough onto ungreased cookie sheet. Bake until light brown, 8 to 10 min. Remove from sheet and place on cooling rack. Spread with Brown Glaze.
1/4 cup butter, melted in small pan on top of stove
2 cups powdered sugar
1 tsp. vanilla
1 tsp. milk, only if needed for spreading consistency.
Mix all ing. with a wooden spoon. Frost each cookie with a small amount of glaze.
Yummy cake like cookies!
The house smelled delicious and smells even more delicious now.