These cookies are perfect for a potluck or special treat this time of year. You don’t see them everywhere you turn, but they’re a fantastic addition to any fall table.
Iced Pumpkin Cookies
adapted from Food Network
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup cooked, pureed pumpkin (fresh or canned)
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice (or a combination of cinnamon and nutmeg)
- 1 cup walnuts, coarsely chopped
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 tablespoons whipping cream
- 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 walnuts.
- Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- For icing: Cream confectioners’ sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more butter ; if too thick, add more cream.) Drizzle over cookies.