Well, I made it 15 months without writing about food. I thought I was done with publishing new recipes here. While it wasn’t permanent, the hiatus had some benefits. As we headed to Kentucky to look at horse farms and check out the area, it was good to have one fewer task on my plate. Being able to focus on my work at the Wasabi Aftercare Fund was good but still. . .
It’s not like I stopped thinking about food. As I explained to someone the other day, I just like thinking about food. I ponder what I will have for lunch. I watch The Great British Baking Show and think about how I would make the assigned item. Preparing for football Sunday, my focus is on the snack menu not who is playing. So, after 15 months I decided I needed to put these thoughts into action. Again.
The return to recipe creating
Although I could have reviewed one of my many “to try” lists for this recipe, I actually was inspired by recipes from the Think Tasty archives. Because although I haven’t been creating new recipes, I have been editing and republishing old recipes. It’s October, so obviously, pumpkin has come into play.
The pumpkin theme sent me down the path of yummy treats I have enjoyed in the past. Many years ago, I had soft pumpkin cookies with chocolate chips. Reflecting there were many things I liked about them, but also I wanted to add my own touch.
The best glazed pumpkin cookies
As I thought about those cookies, I knew that the chocolate chips had to go. However, I also wanted texture. For me, texture is key to a good dish. Walnuts were my first choice for a bit of crunch. While they would have been fine as is, I knew they needed a bit more something.
That’s where the glaze comes into the story. With the addition of a cinnamon-spiced glaze, they went from being good pumpkin cookies to the best glazed pumpkin cookies.
Make a batch. Try one or two. Offer some to your friends. Then let me know if you agree.
The Best Glazed Pumpkin Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup chopped walnuts
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter softened
- 1/2 cup milk
Instructions
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Preheat oven to 350 degrees.
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Line baking sheets with parchment paper.
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Beat butter and both sugars in the bowl of a stand mixer on speed 2 for 2 minutes.
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Add egg and beat well.
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Add pumpkin and 1 teaspoon vanilla; mix until smooth.
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Add flour, baking soda, baking powder, 1 teaspoon cinnamon, nutmeg, and salt, mixing on speed 2 to combine.
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Add walnuts and stir.
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Drop rounded tablespoon of dough onto the prepared baking sheet, leaving a couple inches between cookies.
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Bake for 12-14 minutes or until bottoms are golden and dough is fully baked.
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Cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely.
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Combine powdered sugar, vanilla, cinnamon, 1 tablespoon butter, and 1/4 cup of milk in small bowl, stirring until smooth.
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Add additional milk, 1 tablespoon at a time until the proper consistency is reached.
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Spread glaze over cookies using a spoon or butter knife.
