Iced Pumpkin Cookies Food

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
• To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

ICED PUMPKIN COOKIES

Steps:

• 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' 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.

ICED PUMPKIN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool., In a small bowl, combine icing ingredients until smooth. , Spread over cooled cookies. Store in the refrigerator.

ICED SPICED PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
• Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
• Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
• Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
• Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream the shortening and sugar in standup mixer.
• Add pumpkin and egg.
• Stir slightly to incorporate.
• Combine flour, baking soda, cinnamon and salt.
• Mix this into the creamed mixture.
• Gently stir in the butterscotch morsels, walnuts and raisins.
• Spoon the cookie dough onto ungreased cookie sheets.
• Bake 10-12 minutes.
• For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
• Let cool.
• Then stir in confectioners' sugar and vanilla.
• Let cool a bit (don't let it get hard!), then frost cookies.

ICED PUMPKIN COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking soda and salt. Beat 3/4 cup butter, granulated sugar, brown sugar and pumpkin pie spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and 1 tsp. vanilla; mix well. Gradually beat in flour mixture until well blended.
• Drop heaping tablespoonsful of dough, 2 inches apart, onto parchment-covered baking sheets.
• Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.
• Beat cream cheese with remaining butter and vanilla in large bowl with mixer until blended. Gradually add powdered sugar, mixing well after each addition. Spread onto cookies; sprinkle with nuts.