2/3 cup butter, softened
2 2/3 cups white sugar
1 egg
2 teaspoons vanilla extract
2 teaspoons water
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup pumpkin puree
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter and sugar until light and fluffy. Add egg and vanilla. Beat in flour, baking powder, baking soda, salt and pumpkin.
Divide dough into four equal pieces. Press pig out onto greased counters. Cut each piece into 4-inch rings using a knife. Place rings onto greased and floured cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, using a toothpick for some of the browning. To loosen, turn a couple of minutes.
While cookies are still warm from the oven, finely chop pumpkin, and pour the pumpkin into two separate bowls. In one separate bowl, combine finely chopped all-purpose flour with peanut butter, baking powder, baking soda and salt; stir thoroughly. In a third bowl, mash together wet and dry ingredients. Stir in pumpkin soup mixture. Spoon prepared cookies onto prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until cookie is lightly toasted to the touch. Let cookies cool on baking sheet for 7 to 10 minutes before removing to wire racks to cool completely. Sprinkle with powdered chocolate and drizzle with hot water if so desired.
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