How To make Iced Pumpkin Cookies
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 allpurpose 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
Icing: 2 cups sifted confectioners' sugar
1/4 cup butter softened
1 teaspoon vanilla
3 tablespoons whipping cream :
fresh orange juice
or rum
Preheat oven to 350 degrees. 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 confectioners=3D sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
How To make Iced Pumpkin Cookies's Videos
How to make Iced Pumpkin Cookies updated 2017
Magnificent hot frosted pumpkin treats that both children and grown-ups love!Preheat stove to 350 degrees F (175 degrees C). Join flour, preparing powder, heating pop, cinnamon, nutmeg, ground cloves, and salt; put aside.
In a medium bowl, cream together the 1/2 measure of spread and white sugar. Include pumpkin, egg, and 1 teaspoon vanilla to spread blend, and beat until rich. Blend in dry fixings. Drop on treat sheet by tablespoonfuls; smooth somewhat.
Heat for 15 to 20 minutes in the preheated stove. Cool treats, then shower coat with fork.
To Make Glaze: Combine confectioners' sugar, drain, 1 tablespoon dissolved spread, and 1 teaspoon vanilla. Include drain as required, to accomplish sprinkling consistency.2 1/2 mugs universally handy flour 1 teaspoon heating powder 1 teaspoon preparing pop 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 glass margarine, mollified 1/2 mugs white sugar 1 container canned pumpkin puree 1 egg 1 teaspoon vanilla concentrate 2 mugs confectioners' sugar 3 tablespoons drain 1 tablespoon dissolved spread 1 teaspoon vanilla concentrate Add all fixings to list.
Iced Pumpkin Cookies | Mariam Gaussa
Iced Pumpkin Cookies
Bobo and me are super pumped to make super AWESOME fall treats... Iced Pumpkin Cookies!!!
These are perfect apitizers when the leaves are changing color!
Ingredients:
- 2 1/2 cups of flour
- 1 tsp of baking powder
- 1 tsp baking soda
- 1/2 tsp of salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp of ground ginger
- 1/2 cup of butter (softened)
- 1 1/2 cups of sugar
- 1 cup of pumpkin puree
- 1 egg
- 1 tsp vannila extract
Icing:
- 2 cups of powdered sugar
- 1 tbsp of butter (melted)
- 1 tsp vannila extract
- 4 tbsp of milk (or as much as needed to make a thin mixture)
- 1 dash cinnamon
Iced Pumpkin Cookies
Hey guys!
This video was made in November 2019 in honor of the Thanksgiving holiday. I know I'm suuuper late, but I hope you enjoy this quick tutorial of how to make these delicious pumpkin cookies! (I noticed that I forgot to show you guys how to make the glaze for the cookies and I am so sorry. However, that is included in the recipe below.????????
**THIS IS NOT MY RECIPE**
Derived from:
Recipe for Iced Pumpkin Cookies
Amber Darrington from Le Cookie Monkey, demonstrates how to make iced pumpkin cookies.
How to Make Pumpkin Cookies
These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall.
RECIPE:
If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.
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