Ok, so I know Thanksgiving is over, but I can hardly be done with pumpkin. I include one in my Christmas baking because they are so good. This is a spiced cake-like cookie that is very soft and has a brown sugar icing. They are a favorite around here and anywhere I have brought them, they are a hit. They are very easy and cool in minutes so can be frosted right away which is wonderful for an impatient person like me! This recipe came from my Aunt Laurie and we have all been making them since the first time we tasted them!
Enjoy!
FROSTED PUMPKIN COOKIES
- 2 c. flour
- 1 c. sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cloves
- 1 heaping tsp. cinnamon
- 1 heaping tsp. pumpkin pie spice
- 1 heaping tsp vanilla
- 1 cup canned pumpkin
- 1/3 c. of oil (I substitute half of this with drained applesauce)
- 2/3 c. raisins
- 1/3 c. chopped nuts like pecans (opt.)
FROSTING
- 3 TBSP softened butter
- 4 tsp milk and some to thin
- 1/2 c. brown sugar
- 1 tsp vanilla
- 1 1/4 c. powdered sugar
Preheat oven to 350 and spray cookie sheets with nonstick cooking spray. Mix wet ingredients and whisk together dry ingredients. Stir together until no more flour can be seen. Will be a sticky thick batter. Use small cookie scoop to put on greased cookie sheets. Bake for 11-14 min, until just set and spring back to the touch. Do not overcook!
While baking mix frosting. Mix together and thin with milk if needed, but only after all mixed. Frosting will be thicker than a butter cream.
Remove from oven, let cool and frost when cool.
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