Canned pumpkin and spices put pumpkin pie in a cookie. Optional cinnamon icing recipe is also included.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients:
- 1/2 pound butter, softened
- 1 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- .
- Cinnamon Confectioners' Icing
- 3 cups confectioners' sugar
- 1 teaspoon cinnamon
- 1/2 cup water
Preparation:
Preheat oven to 350 degrees F.
In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin. Mix until well blended.
On low speed, add flour, baking soda, cinnamon, nutmeg, and cloves. Mix just until blended.
Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2 inches apart.
Bake 10 to 12 minutes, or until firm.
Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
Frost with cinnamon confectioners' icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie.
Let frosting dry completely. Store in an airtight container at room temperature.
Yield: 50 cookies
Cinnamon Confectioners' Icing
In an electric mixer, combine all ingredients. Mix until well blended and smooth.
Recipe Source: Sweet Maria's Cookie Jar by Maria Bruscino Sanchez (St. Martins Press)
Reprinted with permission.
In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin. Mix until well blended.
On low speed, add flour, baking soda, cinnamon, nutmeg, and cloves. Mix just until blended.
Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2 inches apart.
Bake 10 to 12 minutes, or until firm.
Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
Frost with cinnamon confectioners' icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie.
Let frosting dry completely. Store in an airtight container at room temperature.
Yield: 50 cookies
Cinnamon Confectioners' Icing
In an electric mixer, combine all ingredients. Mix until well blended and smooth.
Recipe Source: Sweet Maria's Cookie Jar by Maria Bruscino Sanchez (St. Martins Press)
Reprinted with permission.
