Yield
2 dozen cookies (serving size: 1 cookie)

"While visiting Seattle, I noticed that many of the bakeries were selling large cake-like cookies, some topped with a white glaze. They were soft and delicious. After playing around with ratios found in various recipes for cookies and quick-breads from Cooking Light, I came up with this recipe." CL Reader.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (flour through salt); stir well.

Step 3

Combine pumpkin, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add milk, vanilla, and egg whites; beat well. Gradually add flour mixture to pumpkin mixture; stir until combined.

Step 4

Drop dough by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° 10 minutes or until almost firm. Cool on pans 1 minute on a wire rack; remove from pans. Cool completely on wire rack.

Step 5

To prepare glaze, combine powdered sugar, milk, vanilla, and cinnamon; stir well with a whisk. Dip tops of cookies in glaze. Place cookies, glaze side up, on wire racks; allow to set.

Ratings & Reviews

EllenDeller's Review

EllenDeller
January 02, 2012
I had written a generally positive review after making these yesterday but am changing it now. After about two hours, these cookies (which were tasty when they first cooled) turned wet and gummy. They're edible, but barely. Something is wrong here, and I don't think it's in my cooking!