Pumpkin Drizzle Cookie

Pumpkin Drizzle Cookies

Aren't these just the prettiest little holiday cookies? Delish too! 1 3/4 C sugar 1/2 C butter, softened 1 1/2 C canned pumpkin 1 egg 1 tea vanilla * blend well - then add 2 1/2 C flour 1 tea baking powder 1 tea baking soda 1/2 tea salt 2 tea cinnamon, slightly heaping 1/2 tea nutmeg, slightly heaping 1/2 tea cloves, slightly heaping Blend again until smooth and creamy. Scoop batter onto greased cookie sheet. Bake in preheated oven at 350 for 13-15 minutes. Reomve immediately from cookie sheet, let cool slightly on cooling rack until ready to for frosting. FROSTING: 2 Tlb butter, soft (not melted) 2 oz cream cheese (1/4 block), soft 3 Tbl milk 1 tea vanilla 1 1/2 C powdered sugar dash of cinnamon * The idea here, is you want the icing to be cool and thick upon preparation so you have an idea how it will set up. Once well blended microwave 30 seconds to melt and then with fork, drizzle frosting on top of cookies. *** VARIATION - omit the frosting and add chocolate chips. These are the best little pumpkin cookies. Most pumpkin cookies I have tried are great the day you make them but then they sweat and get sticky. These little nuggets of yumminess stay soft, flavorful and if you are lucky enough to have some the next day, they are still great!

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