Iced Pumpkin Cookies Recipes

ICED PUMPKIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine all cookie ingredients, mixing well.
• Drop by spoonfuls on greased cookie sheets.
• Bake for 12-15 minutes, or until they test done to the poke test.
• While the first batch is baking, combine the icing ingredients and mix well.
• As each batch comes out, let rest for a few minutes until set and then move to a drying rack.
• Ice while still warm.

SOFT ICED PUMPKIN COOKIES

Steps:

• For cookies; set oven to 350 degrees F.
• Grease a large cookie sheet.
• In a medium bowl combine the flour with the next 6 ingredients.
• In another bowl cream butter with both sugars until combined.
• Add in egg and extract beat until fluffy.
• Beat in pumpkin puree until combined.
• Add in the dry ingredients and beat until just combined.
• Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
• Bake for about 12-15 minutes.
• Cool then generously drizzle the icing over the top.
• For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
• Generously drizzle over cooled cookies.

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:

• 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.