Total Time
35mins
Prep 15 mins
Cook 20 mins

Another recipe from a local grocery store. Use pumpkin cookie cutters and ice. Icing recipe is also included. Time to make does not include the decorating time.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat butter until smooth.
  2. Beat in brown sugar, pumpkin spice, baking powder and salt.
  3. Beat in an egg until well combined.
  4. Beat in as much flour as you can with mixer.
  5. Stir in remaining flour with a spoon.
  6. Chill if necessary, until easy to handle.
  7. On a lightly floured surface, roll out dough to 1/4 inch thickness and cut out with cookie cutters.
  8. Place 1 inch apart on cookie sheet and bake at 375 for 6-8 minutes or until edges begin to brown.
  9. Cool on wire rack.
  10. Powdered Sugar Icing:.
  11. In a medium bowl, combine powdered sugar, vanilla, corn syrup and enough milk (2-4 TB.) to make icing consistency.
  12. Divide icing and tint one with orange and the other green.
  13. Ice cookies.
Most Helpful

The first time I made these, the dough was way too soft to roll out (even after chilling); however, they did make great drop cookies. The second time around, I doubled the recipe, used a total of 3 3/4 c flour and a bit more baking powder (to keep it proportional), then chilled overnight. They rolled out beautifully! The texture was like gingerbread cookies, but the spice taste is different. Yummy!

myVerona December 16, 2007