As soon as pumpkins appear on the scene, my kids start talking about Pumpkin Cakies; they've come to optimize the taste of fall in our house and usually mark Ben's October birthday.
They aren't quite a cookie nor a cake, palm-sized and soft, glazed with maple. I seem, somehow, never to have shared the recipe here. Carrie Paschall, a friend from California who just visited DC last week and walked through fall wind with me and ate pumpkin cakies in my brother's kitchen, bridging my worlds, is the one who introduced me to this magic (these, in fact, began our friendship -- they are that good).
In one bowl combine:
1 C brown sugar
14 oz canned pumpkin
1/2 C oil
2 tsp. vanilla
Separately mix together:
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1/4 tsp. ginger
1/2 tsp. cloves
2 1/4 C flour
Stir dry and wet ingredients together and drop spoonfuls onto greased cookie sheets.
The dough will be thick and sticky -- that's ok. Also, they won't spread at all so feel free to put them close together.
Bake at 350 for 12-15 minutes. Top with icing below.
2 C powdered sugar (it will have a better consistency if sifted)
2 Tbs. soft butter
3/4 tsp. vanilla
5 Tbs. heavy cream or milk (cream makes this more frosting-like and milk more of a glaze)
1 tsp. maple extract (do not use syrup, it will be too runny)
Mix well and scoop on top of cooled cookies.
(you can also glaze them when they're hot if you want the icing to sink in and become part of the cookie)
ENJOY (you will)
these don't keep very well for multiple days, especially once glazed -- they still taste delicious but become sticky. Best to eat them all the day you make them (though it's possible I just haven't found the best way to store them yet)