Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup butter (1 stick), softened
1 cup pumpkin (or a little more)
1 large egg
1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg 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.
Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Use a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening. Optional: sprinkle chopped pecans over warm glaze.

Alternate topping (instead of using the glaze): Melt semi-sweet chocolate chips, put in sandwich bag, cut a tiny hole in the corner of bag, then squeeze chocolate out of the opening to make a drizzle over the cookies.

Pumpkin chocolate chip cookies: Omit glaze or any topping. Stir 1 cup chocolate chips into cookie dough before baking

Submitted by Alicia R.