Pumpkin Cookie

This Thanksgiving I am sending you a hug—in the form of a cookie. Maybe you need one today, after braving the supermarket, again, for that item which didn't make it into the cart. Maybe after spending hours in the kitchen prepping for a big meal, you're exhausted. Maybe there is a sense of loneliness, even when surrounded by people. Maybe you'd just like one, because hugs, let's face it, are always life-affirming and good for the soul.

This hug surprised me. I have never been a soft-cookie fan. Never ever. The Illinois College Roommate, however, had them waiting for me at our reunion, and being a polite guest, I partook... and was converted. This little mound epitomizes all kinds of warmth in its cinnamony flavor and comfort with its pillowy soft texture and just-right touch of sweetness.

Wishing you all a very happy and healthy Thanksgiving this year!

Pumpkin Cookies
slightly adapted from allrecipes.com

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For icing:
2 cups confectioner's sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

In a medium bowl, cream together the 1/2 cup butter and sugar. Add the pumpkin, egg, and vanilla to the butter mixture, and beat until creamy. Mix in the dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes in the preheated oven. Cool the cookies. While they are cooling, prepare the icing; In a medium bowl, mix the confectioner's sugar, milk, melted butter and vanilla until smooth. Add milk as needed if icing is too stiff. Drizzle the glaze with a fork.