Iced Spiced Pumpkin Spritz Cookies

Iced Spiced Pumpkin Spritz Cookies

by Hugh Cox 1 year ago
1.8 (4)
15 minutes
72.6 kcal
11.4 g carbs
Description

These spiced pumpkin cookies are tasty little bites that scream fall. A great way to make use of a cookie press outside of the holiday season!

Ingredients
  • 1 cup brown sugar
  • 1 cup butter, softened
  • ⅔ cup pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 ½ cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 2 cups confectioners' sugar
  • ¼ cup milk
  • 3 tablespoons light corn syrup
  • 4 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 2. 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.
  3. 3. 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.
  4. 4. Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
  5. 5. 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.
  6. 6. 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.
Nutrition Facts
serving: 6 dozen
calories: 72.6 kcal
carbohydrates: 11.4 g
protein: 0.8 g
saturated fat: 1.7 g
cholesterol: 9.4 mg
sodium: 41.2 mg
fiber: 0.4 g
sugar: 5.8 g