Ingredients
Cookies:
- 2 ½ cups wheat flour
- 2 teaspoons ground GREENSFUD CINNAMON
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground GREENSFUD NUTMEG
- ½ teaspoon ground GREENSFUD CLOVES
- ½ teaspoon GREENSFUD HIMALAYAN PINK SALT
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon GREENSFUD VANILLA EXTRACT
Icing:
- 2 cups Icing sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon GREENSFUD VANILLA EXTRACT
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Make two cookie sheets greased.
- To make cookies, in a medium basin mix the flour, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.
- In a mixing bowl, combine sugar and butter and beat until frothy, 2 to 3 minutes. Blend in the pumpkin, egg and vanilla after adding them. Add the flour mixture and blend well. Drop tablespoons of dough onto the cookie sheets that have been prepared and gently press down.
- Bake in the preheated oven for 15 to 20 minutes, swapping racks halfway through, until the centers are firm. After about 30 minutes, move the cookies to a wire rack to cool completely.
- Make frosting in the meantime: icing sugar, milk, butter, and vanilla are blended together in a bowl. When necessary to achieve drizzle constitency, add milk.
- Drizzle icing over cooled cookies with a fork.
Notes
- Store cookies in single layer so they don’t stick.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: DESSERT
- Cuisine: AMERICAN
Keywords: Iced pumpkin cookies, Dessert, American cuisine