Just in time for Thanksgiving – Iced Pumpkin Cookies

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

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 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

Directions:

  1. Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well.
  2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add walnuts.
  3. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
  4. 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.
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