PUMPKIN-PECAN COOKIES with CREAMY GLAZE by NancyC
Makes 31 to 33 cookies

2 1/2 cups all-purpose flour (I used unbleached flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter, softened
1 cup canned pure pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
1/2 to 2/3 cup finely-chopped pecans (optional)
Whipping Cream Glaze (see recipe below)
31 to 33 pecan halves, for garnish

Preheat oven to 350˚F. Grease or spray baking sheets with cooking spray

Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in medium bowl; set aside.

In large bowl, beat sugar and butter until well blended. Add in pumpkin, egg, and vanilla, and beat until smooth. Fold in finely-chopped pecans, if using. Gradually beat the flour mixture into this pumpkin mixture, and mix until well blended. Refrigerate the cookie dough for 15 minutes to a half hour, for easier scooping.

Drop cookie dough by rounded Tablespoons onto your greased baking sheets. Bake for 14 to 15 minutes or until edges are firm (be careful not to over bake, or the cookies will be too dry). Cool on baking sheets for 2 minutes (if you leave the cookies on the sheets any longer, they may stick, even if your pan is non-stick), then remove to wire racks to cool completely.

When cookies are completely cooled, spoon the Whipping Cream Glaze on each cookie and top with a pecan half.

WHIPPING CREAM GLAZE:
3 cups powdered sugar
6 to 6 1/2 Tablespoons heavy whipping cream
1 1/2 Tablespoons melted butter
1 1/2 teaspoons vanilla extract

Combine all ingredients in a medium size bowl and blend until smooth. Use a spoon to dollop the glaze onto each cookie, then top with a pecan half (this is a thick glaze—if you’d like it thinner or even thicker, you can adjust the amounts of powdered sugar and whipping cream). You can use a little glaze or a lot…it’s up to you! If you put it on any heavier than I did (see above photo), you may need to make a little more glaze.

Recipe from NancyC | nancy-c.com