Harvest Moons

Name: Harvest Moons
Ingredients: 1 cup unsalted butter; 1 cup brown sugar; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 12 teaspoon baking soda; 1 teaspoon salt; 1 large egg; 1 cup rolled oats; 2 cups unbleached all-purpose flour; 1 cup canned pumpkin; 12 ounces chocolate chips (optional); 2 cups powdered sugar; 12 teaspoon pumpkin pie spice; 14 cup milk (enough to make a spreadable glaze) or 14 cup cream (enough to make a spreadable glaze); 12 cup chopped pecans (optional)

16 ingredients

12 steps

Ingredients

1 cup unsalted butter
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
12 teaspoon baking soda
1 teaspoon salt
1 large egg
1 cup rolled oats
2 cups unbleached all-purpose flour
1 cup canned pumpkin
12 ounces chocolate chips (optional)
2 cups powdered sugar
12 teaspoon pumpkin pie spice
14 cup milk (enough to make a spreadable glaze) or 14 cup cream (enough to make a spreadable glaze)
12 cup chopped pecans (optional)

Directions

1

Preheat the oven to 350 degrees.
2

Lightly grease (or line with parchment) two baking sheets.
3

To make the cookies, in a large bowl, cream together the butter, sugars, vanilla, cinnamon, baking soda, and salt.
4

Beat in the egg, then the oats.
5

Add the flour alternately with the pumpkin.
6

Stir in the chocolate chips, if you've decided to use them.
7

Drop the dough by 1/4-cupfuls onto the prepared baking sheets.
8

Bake the cookies for 20-25 minutes, until they're set.
9

Remove them from the oven and transfer to racks to cool.
10

To make the glaze, in a medum-sized bowl, stir together the powdered sugar, pumpkin pie spice, and milk or cream.
11

Spread or drizzle each cookie with the glaze.
12

Top with a sprinkle of pecans, if desired.