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Pumpkin Cookies

Directions:

Ingredients:

  • Cream the butter and sugar.
  • Add the eggs, one at a time, scraping in between each addition.
  • On low speed, add the pumpkin puree, milk, and vanilla and mix until combined.
  • Add the first 9 ingredients and mix well, scraping the bowl frequently.
  • Using a piping bag with a round tip, pipe the cookies onto parchment lined pans so each cookie is 1-1/2 inches and 1-1/2 inches apart.
  • Bake at 375 for about 12 minutes. Cookies are cake-like and should be springy to the touch. Cool cookies

All Purpose Flour - 2 ¾ cups
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Ground cinnamon - 1 ½ teaspoons
Ground ginger - 1 ¼ teaspoons
Ground nutmeg - ¾ teaspoon
Ground clove - 1/8 teaspoon
Ground cardamom - ¼ teaspoon
Salt - ½ teaspoon
Butter, unsalted - ¾ cup
Brown sugar - 2 ¼ cups
Whole eggs - 2 each
Pumpkin puree - 1 ½ cups
Whole milk - ¾ cup
Vanilla extract - 1 teaspoon


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Browned Butter Icing

Powdered sugar    4 cups
Butter, browned    ¼ cup
Whole milk    ½ cup
Vanilla extract    ¼ teaspoon

  • Cook the butter until the solids turn brown and smell slightly nutty.
  • Add the butter to a mixing bowl with the powdered sugar and vanilla extract.
  • On low speed, slowly add the milk. Mix thoroughly.
  • Using a spatula, spread the icing on the cookies. If icing is too thick, add more milk 1 teaspoon at a time.

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