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Iced Pumpkin Cookies Recipe

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This recipe for Iced Pumpkin Cookies, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erin Liddle
Added: Wednesday, October 18, 2006


2˝ cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
˝ tsp. ground nutmeg
˝ tsp. ground cloves
˝ tsp. Salt
˝ cup butter, softened
1 ˝ cup white sugar
1 cup canned pumpkin puree
1 egg
1 tsp. Vanilla extract

2 cups Confectioners’ sugar
3 tbsp. milk
1 tbsp. melted butter
1 tsp. vanilla extract

Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
In a medium bowl, cream together the .5 cups of butter and white sugar. Add pumpkin, egg and 1 tsp vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on Cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15-20 minutes in the oven. Cool Cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1tbsp. melted butter, and 1 tsp. vanilla. Add milk as needed to achieve drizzling consistency.

Personal Notes:
Personal Notes:
This was given to me by a friend at work. Nicole. These are great for the fall and winter. They are always a big hit.




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