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Iced Pumpkin Cookies Recipe

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This recipe for Iced Pumpkin Cookies is from The Brown and Mejeur Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt
1/2 cup of butter (softened)
1 1/2 cups sugar
1 cup canned pumpkin puree (about half of a 15 oz can)
1 egg
1 tsp vanilla

MAPLE ICING:
4 T (1/2 stick) of butter
2 cups of powdered sugar
2 T milk
1 tsp vanilla extract
1 tsp maple extract
Directions:
Directions:
1. Preheat oven to 350ºF. Combine flour, baking powder, baking soda, cinnamon, salt and spices.

2. In a medium bowl, cream together butter and sugar. Add egg, pumpkin, and vanilla; beat until creamy. Slowly mix in dry ingredients until well blended. Drop dough on parchment-lined cookie sheet in the desired size and flatten slightly (note: they will not expand much).

3. Bake for 15-20 minutes (add a few minutes if making a larger sized cookie).

4. While the cookies are baking, melt butter. Mix melted butter with powdered sugar in a large bowl, using a whisk until well combined. Add milk, and extracts. Whisk until smooth. Use a small knife or the back of a spoon to spread icing on top of cookies. If you frost the cookies while they are still warm, the icing will dry with a nice smooth finish.

5. Eat and enjoy!
Personal Notes:
Personal Notes:
**I like a larger sized cookie because the finished product is more fluffy and moist, so I drop the dough a little bigger than the circumference of the can of pumpkin. You can drop them by tablespoons to make smaller cookies in order to make a larger quantity.

**These cookies do freeze well.

 

 

 

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