Sweet Potato Pie Cookies with Orange Glaze

I don't like pumpkin.  Sorry, but I just don't.  This time of year all the seasonal food items are coming out...pumpkin lattes, pumpkin pie, pumpkin doughnuts, pumpkin bagels.  We even tried pumpkin italian ice the other night which only confirmed my disdain for pumpkin.  Ew!   My hatred of pumpkin does make me feel a little left out on the Fall food fun.  Sure, I can have hot apple cider, but that's about it.  So when I saw this recipe  on the Food Network the other day, I jumped at the opportunity to try it out.  This is a good cookie,  notably because of it's spicy flavor.  It has more of a cakey consistency and is even better the next day.

Here is the recipe:
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 stick (1/2 cup) salted butter, room temperature
1 cup granulated sugar
3/4 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1 cup sweet potato puree
1 cup chopped pecans
Orange Glaze:
1 1/2 cups confectioners' sugar
3 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract

Directions
Preheat the oven to 375 degrees F and adjust racks to the middle position. Line 2 cookie sheets with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
Using a hand held mixer cream together the butter, granulated sugar and the brown sugar until light and fluffy and the volume has increased. Add the egg and the vanilla and mix until incorporated. Stir in the sweet potato puree and blend until smooth. Beat in the dry ingredients in increments and combine well. Stir in the pecans.
Drop by heaping tablespoons onto the prepared cookie sheets, leaving about 2 inches of space between each cookie. Bake until the cookies are lightly golden around the edges and they spring back from the touch, about 12 minutes. Let cool completely on the cookie sheets before glazing.

For the glaze:
Combine the confectioners' sugar, orange juice, and vanilla in a small bowl and stir until smooth. Drizzle over the cookies and let harden for 1 hour before serving.
Cook's Note: If you need to thin the glaze, add more orange juice. If you need to thicken it, add more confectioners' sugar.

And now my completed cookies are ready for their closeup!  Mmmmm!  :)