Pumpkin Muffin Cookies

• Ingredients
• 1 cup butter, room temperature
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup canned pumpkin
• 1 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• Glaze
• 3 tablespoons butter
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup milk
• 1 1/2-2 cups confectioners' sugar*I personally like to drizzle the glaze vs. a full coat on top so I make 1/2 of this recipe
• Directions

1. Preheat oven to 350 degrees. 
2. In a large mixing bowl, cream butter and the sugars together until light and fluffy
3. Blend in pumpkin, egg and vanilla extract.
4. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt. Combine with pumpkin mixture.
5. Drop by teaspoons 2in apart on un-greased cookie sheet.  Bake 10-12min until edges golden brown.
6. Remove and allow to cool completely.

• Directions for Glaze: In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. *I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.