Soft Pumpkin Cookies w/ Vanilla Glaze

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1 cup palm shortening (you could probably use softened butter here, but I haven't tried it)
1/2 cup sugar (or sucanat)
1 egg, beaten
1 cup pumpkin (about half of a 15.5oz can of pumpkin puree)
1 tsp vanilla
2 cups freshly milled soft white wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1-1/2 tsp cinnamon

Preheat oven to 350 degrees F
In a large mixing bowl, combine all dry ingredients and mix together until incorporated.
Add shortening, egg, pumpkin, and vanilla to dry mixture and beat until smooth.
Spoon out into 1-2 tbs amounts onto cookie sheet and bake for about 8-10 minutes (10 minutes is the sweet spot for me).
Do NOT over-bake! Remember, you pull cookies out of oven when they look just under cooked.
Transfer cookies to cooling rack and allow to cool completely. Cookies will not look completely done, but they will continue to cook a bit more while cooling.
When cookies are cooled, make the glaze.
Melt butter and combine it with powdered sugar and vanilla.
Mix and add enough hot water until the consistency is that of a glaze (see note below)
With a spoon or fork, drizzle glaze over cookies and enjoy! Glaze will harden as it cools

A word on sucanat - I love using this sweetener in place of brown sugar. Do know that it doesn't taste as sweet as regular brown, white, or cane sugar. When I use it in a recipe that calls for brown sugar I do NOT reduce the amount of sucanat, otherwise it will not be sweet enough.
If you wish to make an icing instead of a glaze, add just enough hot water to sugar mixture until the desired consistency for icing is reached. Do know, these are VERY soft cookies and I find a glaze is way easier than trying to frost these pumpkin cookies.
This recipe can easily be doubled! When I double the recipe, I use an entire 15.5oz can of pumpkin puree. Do know it will be just under 2 cups pumpkin, but that's ok. These still turn out great.

Tried this recipe?Let us know how it was!