Iced Pumpkin Cookies

Iced Pumpkin Cookies

45 min Prep 30 min Cook 15 min Yield: 6 dozen Iced Pumpkin Cookies Level:Easy

Ingredients

• 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
• ¼ teaspoon of allspice or 1 teaspoon of pumpkin spice

Icing:

• 2 cups sifted confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 3 tablespoons whipping cream, fresh orange juice or rum

Directions

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.

jCool Whip instead of the icing to give it just the right amount of sweetness!

added extra cinnamon to taste.

I use light margarine and use pumpkin pie mix instead (which was really more of an accident because I grabbed the wrong can at the store! Turned out great though. I don’t use the nuts or raisins either, but I have made it with chocolate chips.  In addition, I made these as mini cakes – Pampered Chef pan.