Pumpkin Scone Cookies

Three weeks ago, in an effort to bring some focus back to food, family and friends this time of year, we launched this series.  I have loved reading about the holiday traditions and favorite holiday dishes of some of my favorite food writers and chefs and can’t wait to continue sharing them as we go into December!  Are you enjoying them as well?  While we have a stellar line-up of food bloggers to share with you still, I thought this week I would share one of my own all-time favorite recipes since it just so happens to be a perfect Thanksgiving week treat.  This sweet little number has the cake-like consistency of a scone, but the moistness of a cookie which means you are free to enjoy  with your morning latte (and I highly recommend you do) or as a post-dinner dessert with a glass of milk.  I should also mention that this scone/cookie has passed the taste test of my “not-a-dessert-person” husband which is really saying something!

Pumpkin Scone Cookies

(makes 24)

INGREDIENTS:

2 1/2 cups all-purpose flour                       1 teaspoon baking powder

1 teaspoon baking soda                             1 tablespoon pumpkin pie spice

1/2 teaspoon salt                                       1/2 cup unsalted butter, softened

1 cup granulated sugar                              1/2 cup light brown sugar, lightly packed

1 cup pumpkin puree                                 1 large egg

1/2 cup dried cranberries                           1 teaspoon pure vanilla extract

For the Glaze

1 cup confectioners’ sugar                         1 1/2 tablespoons milk

1 tablespoon melted butter                      1 teaspoon pure vanilla extract

1/4 teaspoon lemon juice

DIRECTIONS:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly spray with non-stick spray.

2. In a large bowl, combine flour, baking powder, baking soda, spice, and salt; set aside.

3. In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Refrigerate for 1 hour.  Using a cookie scoop, drop dough onto prepared cookie sheets, about 2 tablespoons each.

4. Bake in preheated oven for 15-17 minutes. Remove after baking and allow to cool on a wire rack.

5. While these are baking, prepare your glaze by combing confectioners’ sugar, milk, melted butter, vanilla, and lemon juice. Whisk together until smooth.

6. With a pastry brush, brush each cookie with glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Glaze should dry within a couple of minutes

If you are traveling this week, be safe and don’t forget to savor every minute you have with friends and family, around the table!