Iced Pumpkin Cookies

COOKIES:NS168_NOV_all_Page_32_Image_0001

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 cup canned pumpkin

2 1/4 cups Pamela’s Baking & Pancake Mix

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon cloves

1 cup chopped walnuts

1 cup sweetened dried cranberries

1 cup vanilla or white chips (optional)

ICING:

1/4 cup butter, softened

2 cups powdered sugar

3 tablespoons milk

Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture. Stir in walnuts and cranberries, and  the chips, if using. Drop by the tablespoonful 2 inches apart onto cookie sheets lined with parchment paper. Bake for 15 to 18 minutes, or until lightly browned. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients and beat until smooth. Drizzle over cooled cookies.

Chef ’s Notes: Cookies will be plump and upright, or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.
Source:Pamela’s Products Inc.

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