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.

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