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Iced Spiced Pumpkin Spritz Cookies

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Iced Spiced Pumpkin Spritz Cookies
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Prep 15 m Cook 15 m Ready In 1 h

“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

Cookies:

1 cup brown sugar

1 cup butter, softened

2/3 cup pumpkin puree

1 egg

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 tablespoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/4 teaspoon salt

Icing:

2 cups confectioners’ sugar

1/4 cup milk

3 tablespoons light corn syrup

4 teaspoons ground cinnamon

2 teaspoons vanilla extract

Directions

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 Spiced Pumpkin Spritz Cookies

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup brown sugar
  • 1 cup butter, softened
  • 2/3 cup pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • Icing:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 3 tablespoons light corn syrup
  • 4 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
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Instructions

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.

Notes

Prep: 15 mins Cook: 15 mins Additional: 30 mins Total: 1 hr Servings: 72 Yield: 6 dozen