Pumpkin Spice and Everything Nice

I was in the mood for pumpkin today. Using a base recipe I tweaked it until I got the desired consistency and taste. I wrote down all my changes and came up with this cookie. Overall, this cookie is awesome. I yielded 50.

Preheat oven to 350 degrees.

INGREDIENTS

Cookies

1/2 c. butter, softened

3/4 c. white sugar

3/4 c. dark brown sugar

1 c. canned pumpkin puree

1 egg

1 t. brandy

3 c. flour

1 t. baking soda

1 T. pumpkin pie spice

1/2 t. salt

Icing

1 c. confectioners' sugar

2 T. milk

1/2 T. melted butter

1/2 T. brandy

few sprinkles of pumpkin pie spice

Chocolate Drizzle

small bag of semi-sweet chocolate chips OR Baker's Dipping Chocolate

DIRECTIONS

Cream together the butter and sugars. Add the canned pumpkin, egg and brandy and mix well. Next, mix in the flour, baking soda, pumpkin pie spice and salt. Scoop cookies onto greased cookie sheet, leaving about an inch between each cookie. Bake for 15-20 minutes (I baked mine for 17 minutes). Transfer to a wire rack and let cool completely.

For the icing - Mix together all ingredients in a small bowl. Add more milk to desired consistency. I used a wire whisk to drizzle the icing over half of the cookies.

For a chocolate drizzle- Melt chocolate chips in the microwave safe bowl in 30 minute intervals, stirring after each interval until melted. Drizzle the other half of the cookies with chocolate or dip them. If you're using Baker's chocolate, follow the directions on the container.

NOTE: If you don't want to do half your cookies in chocolate, double the icing recipe. Also, do not add butter to melted chocolate. I learned that the hard way tonight.

I hope you enjoy!