Name: Iced Pumpkin Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon fresh grated nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon sea salt flakes; 1/2 cup butter, softened; 1 1/2 cups light brown sugar; 1 cup pumpkin puree; 1 whole egg; 1 teaspoon vanilla extract; 2 cups confectioners’ sugar; 3 tablespoons milk; 1 tablespoon melted butter; 1 teaspoon vanilla extract

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Iced Pumpkin Cookies

By cookiesrecipe | | Comments are Closed | 20 May, 2016 | 0

AuthorcookiesrecipeCategoryHalloween CookiesDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time20 minsTotal Time35 mins

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon sea salt flakes [crush between fingers before adding]

1/2 cup butter, softened

1 1/2 cups light brown sugar

1 cup pumpkin puree

1 whole egg [organic or free range]

1 teaspoon vanilla extract

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Preheat oven to 175 degrees C.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves,and salt in a mixing bowl..

In another medium bowl, cream together the 1/2 cup of butter and light brown sugar. Add pumpkin puree, egg, vanilla to butter

mix, and beat until creamy.

Mix into dry ingredients. Drop on cookie sheet using a tablespoon & flatten into shape.

Bake for 15 to 20 mins. Cool rack cookies.

Icing can be made while cookies are cooling.

Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.

Add milk as needed, to achieve drizzle consistency.

Place a wire rack into a tray lined with bake paper, put cookies onto wire rack and drizzle icing over tops of cookies, allow to set to touch dry. Serve.

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon fresh grated nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon sea salt flakes [crush between fingers before adding]

1/2 cup butter, softened

1 1/2 cups light brown sugar

1 cup pumpkin puree

1 whole egg [organic or free range]

1 teaspoon vanilla extract

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Directions

Preheat oven to 175 degrees C.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves,and salt in a mixing bowl..

In another medium bowl, cream together the 1/2 cup of butter and light brown sugar. Add pumpkin puree, egg, vanilla to butter

mix, and beat until creamy.

Mix into dry ingredients. Drop on cookie sheet using a tablespoon & flatten into shape.

Bake for 15 to 20 mins. Cool rack cookies.

Icing can be made while cookies are cooling.

Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.

Add milk as needed, to achieve drizzle consistency.

Place a wire rack into a tray lined with bake paper, put cookies onto wire rack and drizzle icing over tops of cookies, allow to set to touch dry. Serve.

Iced Pumpkin Cookies

Ingredients Directions

Iced Pumpkin Cookies