Iced Spiced Pumpkin Spritz Cookies Recipes

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 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.

PUMPKIN SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter and sugar with an electric mixer in a large bowl until smooth and creamy, about 2 minutes. Mix in canned pumpkin, egg, cinnamon, vanilla, nutmeg, pumpkin pie spice, and ground ginger until well combined.
• Stir flour and baking powder together in a small bowl. Add flour mixture to pumpkin mixture in thirds, mixing dough well between each addition.
• Spoon cookie dough into a cookie press fitted with a pumpkin-shaped die and press dough onto a baking sheet.
• Bake in preheated oven until edges just begin to brown, about 8 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

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.

SPICE SPRITZ COOKIES

Steps:

• In a small bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and pumpkin pie spice; gradually add to the creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

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:

• 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.

PUMPKIN SPICED AND ICED COOKIES

Steps:

• Heat oven to 375°F and grease cookie sheets.
• Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl.
• Beat butter and sugar in large bowl with mixer till creamy. Beat in pumpkin, eggs and vanilla. gradually beat in flour mixture. Stir in morsels and nuts.
• Drop by rounded tablespoonfuls on sheets. Bake 15-20 minutes till edges are brown. Cool on sheets for 2 minutes; remove to racks cool completely. Spread on glaze.
• Glaze: Combine 1 cup powdered sugar, 1- 1/2 tbsp milk and 1/2 tsp vanilla in small bowl; mix well.