Iced Pumpkin Cookies
No matter the season, pumpkin cookies are always appropriate. Whip up some icing to top these off.
Cooking Time15 min
Ingredients
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup cooked, pureed pumpkin (fresh or canned)
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup walnuts, coarsely chopped
- 1 cup raisins
- 2 cups sifted confectioner's sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 tablespoons whipping cream, fresh orange juice or rum
Instructions
- Preheat oven to 350 degrees F.
- Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well.
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir into butter mixture until well blended. Add nuts and raisins.
- Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart.
- Bake about 15 minutes, or until golden. Cool.
ICING: Cream confectioner's sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin,
add more confectioner's sugar; if too thick, add more cream, orange juice or rum). Drizzle over cookies.
