Recipe adapted from Very Best Baking with some minor changes.
- Prep: 10 mins
- Cooking: 18 mins
- Level: Easy
- Cooling: 15 mins
- Yields: 36 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons of pumpkin spice seasoning*
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter (1 stick), softened
- 1 cup LIBBY’S® 100% Pure Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Glaze (recipe follows)
PREHEAT oven to 350° F. I used silpat instead of greasing the baking sheets.
COMBINE flour, baking soda, baking powder, pumpkin spice and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk**, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.