Iced Pumpkin Cookies

These cookies also come from BH&G 100 Best Pumpkin Recipes. They are soft and delicious- almost more like a little cake than a cookie. A couple of notes to self: I didn’t have enough icing for all the cookies– I think I spread it on a little too thick so either make more icing or use a thin veneer for each cookie. Also, don’t crowd them on the cookie sheets; use 3 cookie sheets to give them space to spread out and bake. This uses 1/2 can of pumpkin but you can feel free to double the recipe in order to use the whole can.

1 cup unsalted butter, softened
1 cup sugar
1 t baking powder
1 t baking soda
1 t pumpkin pie spice
1/4 t salt
3/4 plus 2 T canned pumpkin (half of a 15-oz. can)
1 egg
1 t vanilla
2 cups flour

Preheat oven to 350ยบ; beat butter for 30 seconds and add the next 5 ingredients (through the salt). Beat on medium speed for 2 minutes, scraping occasionally. Beat in pumpkin, eggs and vanilla. Add flour just until combined. Drop by 1/4 cup scoops (I use a cookie dough scoop) 2 inches apart on a parchment-lined rimmed baking sheet. Bake 13-15 minutes until top is set and edges are a nice light brown. Cool and then ice the cookies.

In a saucepan, stir together 1/2 cup butter and 1/2 cup packed brown sugar over medium heat until smooth. Stir in 2 3/4 cups powdered sugar, 3-4 T milk or cream and 1 t vanilla. If the icing becomes too stiff, add a few drops of hot water to thin (I had to do this).

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