The original recipe calls these decadent little morsels cookies, but that does not do them justice! These are fluffy mini cakes, perfect for an after-dinner cup of coffee with your hubby (I may or may not be doing exactly that, right now!), but just as well-suited to an elegant dessert after a posh dinner! They’re not overly pumpkin-y, so you don’t have to wait until Thanksgiving to whip up a batch.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and allspice; set aside.
In another bowl, cream together the 1/2 cup of butter and white and brown sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
Drop on cookie sheet by generous spoonfuls; flatten slightly.
You can get up to 40 respectable cookies out of it, but I suggest you aim for about 20-24 to make elegant individual dessert cakes.
Bake for 15 to 25 minutes in the preheated oven, depending on size – err on the low end to avoid drying them out.
They should not even really be browned on top.
Slip the nuts into the oven for last 5 minutes of baking to toast them.
Cool the cakes and nuts before topping.
I suggest making a little well in each one, and serving them with the nuts in the well and glaze drizzled over the whole thing.
Combine 1 tablespoon melted butter, 1 teaspoon vanilla, milk, and 1/2 teaspoon allspice. Mix with icing sugar to achieve drizzling consistency.
If it gets to be a bit thick, add a drop or two more milk.
Prepared, tried and tested by: Corlea Smit Modified, as usual, by me
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