Cakery Friday: Iced Pumpkin Cookies



papery & cakery / iced pumpkin cookies





It appears as if holiday cheer is coming at us from all angles. I noticed yesterday one of the local neighborhoods has put up their Christmas lights and Starbucks has officially changed to their red cups. So why should this blog be any different? I absolutely adore pumpkin pie {it’s extra good chilled for breakfast} and these pumpkin cookies have a very similar flavor. They are amazing with or without icing and would make a perfect addition to any holiday meal.

Gather all of the ingredients.



papery & cakery / iced pumpkin cookies



In the bowl of your electric mixer fitted with the paddle attachment beat 1 cup {two sticks} of unsalted, room temperature butter with 1 cup of granulated sugar. Add in 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon of nutmeg. Beat until combined.



papery & cakery / iced pumpkin cookies



Beat in 1 egg and 1 teaspoon of vanilla until combined. Add in 1/2 a can of pumpkin puree, beat. And finally add in 2 cups of all-purpose flour and mix just until combined.



papery & cakery / iced pumpkin cookies



Drop dough by heaping teaspoons 2 inches apart on a cookie sheet fitted with a Silapt baking sheet or parchment paper. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.



papery & cakery / iced pumpkin cookies



 



papery & cakery / iced pumpkin cookies



Finally, ice cookies using your favorite buttercream recipe – I used this one. Sprinkle with a little bit of cinnamon and enjoy!



papery & cakery / iced pumpkin cookies





For a printer-friendly version of this recipe click here: Iced Pumpkin Cookies

Happy Baking.

xoxo,

Ali

 



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