Soft Pumpkin Cookies

Soft Pumpkin Cookies 

2 1/2 C flour

1 C oats (quick cooking or old fashioned) 

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon 

1/2 tsp freshly ground nutmeg (I don't measure)

1/2 tsp salt

1/2 C butter (one stick), softened  - about 113 grams in Japan 

1 1/2 C sugar

1 15 oz can pumpkin 

1 egg

1 tsp vanilla extract 

Combine dry ingredients and set aside.  Cream the butter and sugar, then add pumpkin, egg, and vanilla.  Beat until light and creamy.  Mix in dry ingredients.  

Drop by rounded spoon onto cookie sheet.  If necessary, smooth tops with wet fingers.  The cookies do not spread - they are cakey. 

Bake at 350 (180 celcius) degrees for 15-20 minutes (just until the tops spring back when tapped).  Less time in Japan.  Cool.  Drizzle with glaze. 

Glaze: 

2 C powdered sugar

2 T milk or apple cider

2 T melted butter

1 tsp vanilla 

*** A favorite with all of us ever since Noelle was in preschool (I modified a recipe to include more pumpkin and oats, and less sugar, for her preschool class) *** 

Optional:  Add 1/2 C crushed pineapple, well drained