Spiced Pumpkin Dunking Cookies
From peetabear 14 years agoIngredients
- 1 cup butter, softened shopping list
- 1/2 cup sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/2 teaspoon ground ginger shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon ground cloves shopping list
- 1/3 cup canned pumpkin shopping list
- 1 egg shopping list
- 1 teaspoon vanilla shopping list
- 2-1/2 cups all-purpose flour shopping list
- cream cheese glaze(recipe below) shopping list
- Freshly grated nutmeg (optional) shopping list
How to make it
- 1. Preheat oven to 400 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, the ground nutmeg, the ginger, salt, and cloves. Beat until combined, scraping side of bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- 2. Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cookie sheet into 4-inch-long strips.
- 3. Bake in the preheated oven for 5 to 7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
- 4. Drizzle Cream Cheese Glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze is set. Makes about 30 cookies
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- 5. Cream Cheese Glaze: In a medium bowl, combine half of a 3-ounce package softened cream cheese and 1 tablespoon softened butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, and 1/4 teaspoon finely shredded orange peel; beat until combined. Beat in 3/4 cup powdered sugar. Beat in enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
- 6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
People Who Like This Dish 3
- mrsc543 North Reading, MA
- wynnebaer Dunnellon, Florida
- cuzpat Sikeston, Mo
- crabhappychick Pittsburgh, PA
- hezzytantcook Tokyo, JP
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 4 people-
Look and sound so good! high 5
cuzpat in Sikeston loved it -
Summer really is over!!!!...Have just gotten into pumpkin in the last couple years...Don't know what took me so long...LOL...This is a gotta try!!
wynnebaer in Dunnellon loved it -
I love this recipe, Peeta. Thanks for such a great post! Five!
mrsc543 in North Reading loved it
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