Pumpkin Spice Muffin Tops

I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup applesauce
1 1/2 cups white sugar (or, 3/4 cup each brown/white sugar)
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of applesauce and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.