Pumpkin Frost Cookies


2 1/2 cups all-purpose or Organic Sprouted Spelt Flour
1 Tsp baking powder
1 Tsp baking soda
1/2 Tbsp Russian Mulling Spice
1/2 Tsp salt
1/2 cup butter or Earth Balance (soy butter), softened
1 1/2 cups white sugar
1 cup pumpkin puree
1 egg
1 Tsp vanilla extract
2 cups confectioners' sugar
3 Tbsp milk
1 Tbsp melted butter
1 Tsp Orange Vanilla Sugar


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.


This recipe is simple with an elegant twist. It makes a terrific afternoon snack and delightful addition to a desert table.


Thursday, October 31, 2013 - 11:45am


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