iced pumpkin cookies
(2 ratings)
A friend gave me the original recipe for "pumpkin pie cookies" but I wasn't happy with it, so I made some adjustments and was much happier with the results! I also tried the icing with honey instead of maple syrup and it was great!
(2 ratings)
yield
serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For iced pumpkin cookies
- COOKIES
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1 1/2 call purpose flour
-
3 cold fashioned oats
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1 tspbaking soda
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1 1/2 tspground cinnamon
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2 tsppumpkin pie spice
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1/2 tspkosher salt
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1 stickbutter, softened
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6 Tbspvegetable shortening
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1 clight brown sugar, packed
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1/2 cgranulated white sugar
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2eggs
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1 tspvanilla
- ICING
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2 tspcanned pumpkin pie mix
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1/2 cpowdered sugar
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2 Tbspmaple syrup
How To Make iced pumpkin cookies
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1Preheat oven to 350 degrees and line a baking sheet with parchment paper.
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2Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
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3In a separate bowl, beat butter and shortening about 30 seconds until smooth. Add both sugars and beat until light and fluffy. Add eggs and vanilla and mix well.
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4Add flour mixture about 1/2-1 cup at a time until it is all incorporated and well mixed.
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5Drop into rounded balls into prepared baking sheets and 10-12 minutes, cookies will be lightly browned. Cool on baking sheets for a few minutes before transferring to wire cooling racks to finish cooling.
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6Mix topping and put in piping bag or ziplock bag with a small cut in corner and drizzle topping onto each cooled cookie. Store airtight. These are good for freezing to save for later as well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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