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PUMPKIN GLAZED HALLOWEEN PUMPKIN COOKIES




Source of Recipe


rgm


List of Ingredients




1/2 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE
1 1/2 CUPS PACKED BROWN SUGAR
2 LARGE EGGS
1 CUP FRESH COOKED OR CANNED PUREED PUMPKIN
1 TEASPOON VANILLA
2 1/2 CUPS ALL PURPOSE FLOUR
3 TEASPOONS BAKING POWDER
1 TEASPOON GROUND CINNAMON
1/2 TEASPOON ALLSPICE
1/4 TEASPOON GROUND GINGER
1/4 TEASPOON SALT
1 CUP CHOPPED WALNUTS

PUMPKIN GLAZE:

1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/4 teaspoon allspice
3 tablespoons fresh cooked or canned pureed pumpkin


Recipe



Preheat the oven to 375 F. Lightly grease 2 baking sheets or cover with parchment paper.

In a large bowl with an electric mixer, cream together the butter and brown sugar until smooth. Add the eggs and beat until light. Add the pumpkin and vanilla. Stir together the flour, baking powder, cinnamon, allspice, ginger, and salt in another bowl. Add to the creamed mixture and mix until well blended. Stir in the walnuts.

Using a #12 ice cream scoop or a 1/3 cup measure, scoop dough from the bowl and place the mounds 3 inches apart in the prepared pans.

Bake for 12 to 15 minutes, until the cookies feel firm when touched in the center. Remove from the cookie sheet and cool on a wire rack.

To make the glaze, stir together in a small bowl the confectioners' sugar, butter, cinnamon, allspice, and pumpkin. Spread over the cookies while they are still warm. Makes 16 to 18.