Iced Spiced Pumpkin Spritz Cookies recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 72.6 caloriescarbohydrate: 11.4 gcholesterol: 9.4 mgfat: 2.7 gfiber: 0.4 gprotein: 0.8 gsaturatedFat: 1.7 gservingSize: -sodium: 41.2 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Iced Spiced Pumpkin Spritz Cookies
Directions
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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.