Pumpkin Cookies

A few weeks ago I was talking with some friends about pumpkin flavoured things. Well, pumpkin flavoured beer. Kyle and I had noticed a few different varieties out, and Jarrod and Jonny gave us the low down. I learned that Jarrod likes pumpkin flavour, but doesn’t want the nutmeg to be like a ‘punch in the face’. Today is Jarrod’s birthday, so I made some soft pumpkin cookies, without a nutmeggy punch in the face, and with Bourbon.

Soft Pumpkin Cookies 

pumpkin cookies-bourbon glaze

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp gr. cinnamon
1/2 tsp gr. nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (Earth Balance)
1 cup mashed pumpkin
1 egg 1 tsp vanilla
Combine the dry ingredients, except sugar in a medium bowl.
Beat the butter and sugar in a large mixer bowl. Beat in the pumpkin, egg and vanilla until creamy.
Gradually add the flour mix.
Drop by rounded spoonfull onto greased cookie sheets. Bake at 350 for 15-18 minutes, or until edges are firm.
Cool on sheets for 2 minutes. Then transfer to wire racks to cool completely. Drizzle with glaze when cool.
2 cups of sifted powdered sugar.
3 tbsp milk (I used 2 tbsp bourbon and 1 tbsp soy milk)
1 tbsp melted butter (earth balance)
1 tsp vanilla
stir in a small bowl until smooth

Happy Birthday Jarrod!

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