Iced Pumpkin Cookies

Hello, all,

Today, I made these great Iced Pumpkin Cookies.  I loved them, and the finished product was beautiful!  Here are some pictures I took afterward.

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Here’s the recipe, and the link is above.

Iced Pumpkin Cookies

Ingredients

Cookies

  • 2 1/2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 1/2 Cup Butter, Softened
  • 1 1/2 Cups White Sugar
  • 1 Cup Canned Pumpkin Puree
  • 1 Egg
  • 1 Teaspoon Vanilla Extract

Glaze

  • 2 Cups Confectioners’ Sugar
  • 3 Tablespoons Milk
  • 1 Tablespoon Melted Butter
  • 1 Teaspoon Vanilla Extract

 Directions

1.  Preheat the oven to 350 degrees Fahrenheit.

2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt, then set aside.

3.  In a medium bowl, cream together the butter and white sugar.  Add pumpkin, egg, and vanilla to mixture, and beat until creamy. Mix in dry ingredients, and drop on cookie sheet by tablespoonfuls.

4.  Bake for 15 to 20 minutes in the preheated oven.

5.  While the cookies bake, combine confectioners’ sugar, milk, melted butter, and vanilla.  Adjust for desired consistency.

6.  Let the cookies cool, then dip them in the glaze, or drizzle it on.

Thats it!  Below is how I glazed the cookies.

First, dip the top of the cookie into the glaze.

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Let the the excess drip off.

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Then, set it on some parchment or wax paper to set.  I sprinkled a bit of cinnamon on the top, too, as you can see in the pictures at the beginning of this post.

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Well, that’s all I have for now.  Hope you enjoy these wonderful pumpkin cookies!

~Joy

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