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CookiesPumpkinFall recipes
Pumpkin Frost Cookies
Julie Cecchini
24 to 36 cookies
BeginnerThis recipe is simple with an elegant twist. It makes a terrific afternoon snack and delightful addition to a desert table.
Total Steps
1
Ingredients
14
Tools Needed
1
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Recipes By TerraIngredients
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 tablespoons Russian Mulling Spice
- 1/2 teaspoons salt
- 1/2 cups butter or Earth Balance (soy butter), softened
- 2 1/2 cups all-purpose or Organic Sprouted Spelt Flour
- 1 1/2 cups white sugar
- 1 cups pumpkin puree
- 1 each egg
- 1 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoons melted butter
- 1 teaspoons Orange Vanilla Sugar
Instructions
1
Step 1
Preheat oven to 350 degrees F (175 degrees C). Combine flour, Russian Mulling Spice, baking powder, baking soda, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 Tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by the spoonful. You can flatten slightly or leave in pumkin shaped balls. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then decorate with glaze and or sprinkles.
Tools & Equipment
Tags
CookiesPumpkinFall recipesRecipesWhite chocolateSpice cookiesSnickerdoodlesAlmond flourRecipeGluten freeHow toEasy