a last hurrah

We had a cold snap today. Instead of our recent 80, the temperatures dipped to the 60s. I took one look at the lonely last can of pumpkin in my pantry and knew this was my last chance to use it before I found myself in the midst of summer. So I made these cookies and they were just right.

Glazed Spice Cake Cookies
1 1/2 cups all-purpose flour (I used 1/2 cup whole wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
1 cup canned pumpkin
1 cup packed brown sugar
1/4 cup butter, softened
1/4 cup milk
1 1/2 teaspoons vanilla
2 large eggs

Preheat the oven to 375 degrees. Whisk dry ingredients (flour through salt) in a medium bowl. In a large bowl, cream pumpkin, brown sugar, and butter until light and fluffy. Add milk and eggs; beat well. Gradually add the flour mixture; stir until combined. Drop by heaping tablespoons onto a greased baking sheet (or a Silpat). Bake for 10 minutes or until almost firm. Cool on the pan for a minute, then transfer to a cooling rack until cooled completely.

Glaze (I needed a double batch)
3/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla
dash cinnamon

Combine all ingredients and stir well. When the cookies are cool, dip the tops into the glaze, then allow to set, glaze side up.

Recipe adapted from Cooking Light maybe? I'm not sure. It's been in my recipe box for years and years.