Pumpkin Cookies with Brown Sugar Glaze

Sometimes things are best left untouched. I can never resist messing with a recipe that I already love, making it vegan, gluten free, or otherwise "alternative". Some of these attempts are more successful than others, much more successful.
Take, for example, the humble pumpkin cookie. These classic cakey treats are the epitome of an adaptable recipe. They're also the epitome of delicious. This past weekend, I was home from school for fall break and I decided that pumpkin cookies were needed, and that they would be made without eggs, any form of fat, and minimal sugar.

Needless to say, they came out tasting exactly as you would expect a cookie that was essentially flour, spices, and pumpkin puree to taste. They had the texture of rubber cement and tasted of somehow overly sweet pumpkin skin.
They were bad.

Luckily, I didn't use all the pumpkin puree, so I was able to whip up a batch of the highly favored original recipe. Unlike my little mounds or orange rubber, these cookies are cakey, surprisingly light in texture, and so fragrant you're going to wonder how you can use them as air fresheners (all you can do is bake more). They're deeper and darker than a standard pumpkin cookie because of the brown sugar and molasses. These burnt orange beauties are a fall classic, tying together the holiday taste of gingerbread and the homey taste of pumpkin, perfect for an afternoon treat with a cup of coffee, milk, or hot cider.

Pumpkin Spice Cookies with Brown Sugar Glaze
Makes 24 cookies

2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 cup light brown sugar, lightly packed
1/4 cup molasses
6 Tbs unsalted butter, softened
1 cup pumpkin puree
1 large egg
1 tsp vanilla extract

Preheat your oven to 350ºF and line 2 baking sheets with parchment paper.
In a medium mixing bowl, mix together the cinnamon, ginger, flour, salt, and baking powder. In another bowl, cream together the butter, sugar and molasses until light and fluffy. Add the pumpkin, vanilla, and egg and stir until thoroughly combined. Add the flour mixture and stir mix well, using a rubber spatula to scrape down the sides and bottom of the bowl.
Drop by rounded tablespoon-and-a-half-fulls on your lined baking sheets and bake until the edges are firm, about 15 to 18 minutes. Remove from the oven, cool on the pan for 5 minutes before transferring to a cooling rack for glazing.

Glaze:
3 Tbs unsalted butter
1/2 cup light brown sugar
1/4 cup milk
1 cup powdered sugar
Bring the first 3 ingredients to a boil in a small pan, stirring. When the mixture deepens in color, after about 2 minutes, remove from the heat and add the powdered sugar and stir until it cools slightly. When the glaze is still warm, drizzle it over the tops of the cookies.