Iced Spiced Pumpkin Spritz Cookies

Name: Iced Spiced Pumpkin Spritz Cookies recipe
Prep time: 15 min
Cook time: 15 min
Yield: 6 dozen
Cuisine: Global
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

by Hugh Cox 1 year ago

1.8 (4)

15 minutes

72.6 kcal

11.4 g carbs

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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. Preheat oven to 375 degrees F (190 degrees C).
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. 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. Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
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. 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.