Soft Iced Pumpkin Cookies
- Ready In:
- 27mins
- Ingredients:
- 18
- Serves:
-
36
ingredients
-
COOKIES
- 591.47 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 9.85 ml cinnamon
- 2.46-3.69 ml ground nutmeg
- 2.46-3.69 ml ground cloves
- 2.46 ml salt
- 118.29 ml butter, softened
- 236.59 ml white sugar
- 118.29 ml brown sugar, packed
- 1 egg
- 9.85 ml maple extract (or use vanilla or 1 teaspoon each)
- 236.59 ml pure pumpkin puree (do not use pumpkin pie filling)
-
ICING
- 473.18 ml confectioners' sugar (sifted to remove any small lumps)
- 1.23-2.46 ml cinnamon
- 14.79 ml melted butter
- 4.92 ml maple extract (or 1 teaspoon vanilla extract)
- 44.37 ml half-and-half cream (or use milk)
directions
- For cookies; set oven to 350 degrees F.
- Grease a large cookie sheet.
- In a medium bowl combine the flour with the next 6 ingredients.
- In another bowl cream butter with both sugars until combined.
- Add in egg and extract beat until fluffy.
- Beat in pumpkin puree until combined.
- Add in the dry ingredients and beat until just combined.
- Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
- Bake for about 12-15 minutes.
- Cool then generously drizzle the icing over the top.
- For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
- Generously drizzle over cooled cookies.
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Reviews
-
I loved these cookies! I like soft cookies so these were perfect! I want to make another batch so that I can send them in the mail. I couldn't find my recipe for these cookies at Thanksgiving, so will be having them at Christmas! Thanks kitten! I used, at Kitten's suggestion,her http://www.recipezaar.com/Decorator-Cookie-IcingFrosting-That-Hardens-266529 and I think this is one of the very best icings that I've had.