This week I didn’t cook much on my days off. I was trying to use what we had on hand as much as possible, which meant some not so blog-worthy recipes.
In checking out the fridge, I found a half a can of pumpkin that needed to be used up. I’d saved a recipe from Williams-Sonoma that I wanted to try.
I accidently used the larger muffin scoop instead of the small cookie scoop and ended up with some monster cookies! But, they still tasted great. I didn’t use the glaze, because I thought they were tasty without it.
1 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup canned pumpkin
2 cups all-purpose flour
In a medium mixing bowl, beat shortening with an electric mixer or medium to high speed for 30 seconds.
Add the granulated sugar, brown sugar, pumpkin pie spice, baking powder and baking soda. Beat until combined, scraping sides of bowls.
Beat in the egg and pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
Drop dough by a rounded teaspoon 2 inches apart onto an ungreased cookie sheet. Bake cookies in a 375 degree oven for 8 to 10 minutes or until tops seem firm.
Transfer cookies to a wire rack to cool.
Spread cooled cookies with brown sugar glaze (recipe below)
Brown sugar glaze:
In small saucepan, combine 1/2 cup packed brown sugar, 3 tablespoons butter and 1 tablespoon milk. Heat and stir until butter melts.
Remove saucepan from heat and stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla.