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!
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(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
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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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