Ingredients Jump to Instructions ↓

  1. 1/2 pound butter, softened

  2. 1 cup brown sugar

  3. 1 egg

  4. 1 cup canned pumpkin

  5. 2 cups flour

  6. 1 teaspoon baking soda

  7. 1/4 teaspoon nutmeg

  8. 1/4 teaspoon cloves

  9. Cinnamon Confectioners' Icing

  10. 3 cups confectioners' sugar

  11. 1 teaspoon cinnamon

  12. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin . Mix until well blended.

  3. On low speed, add flour, baking soda, cinnamon , nutmeg , and cloves. Mix just until blended.

  4. Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2 inches apart.

  5. Bake 10 to 12 minutes, or until firm.

  6. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.

  7. Frost with cinnamon confectioners' icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie .

  8. Let frosting dry completely. Store in an airtight container at room temperature.

  9. Yield: 50 cookies Cinnamon Confectioners' Icing In an electric mixer, combine all ingredients. Mix until well blended and smooth.

  10. Recipe Source: Sweet Maria's Cookie Jar by Maria Bruscino Sanchez (St. Martins Press)

  11. Reprinted with permission.


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