Recipe

Spiced Pumpkin Dunking Cookies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 3 months, 2 weeks ago I have not tried this recipe yet but it looked and sounded good.. the recipe and photo are courtesy of Better Homes and Gardens Prep:25m Cook:5m Servings:30	Peetabear
	cookies cinnamon spiced pumpkin creamcheese lemon glaze

Does this look good? Yeah! / Nope

Fans

mrsc543

wynnebaer

crabhappyc

cuzpat

Ingredients

1 cup butter, softened

1/2 cup sugar

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/3 cup canned pumpkin

1 egg

1 teaspoon vanilla

2-1/2 cups all-purpose flour

Cream Cheese Glaze(recipe below)

Freshly grated nutmeg (optional)

Directions

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

..............................................................................................

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.

Recent Gawkers

valinken

ladychab

deedeec

crabhapp

hezzytan

anikoky

mrsc543

toml

wynnebae

jabec

cuzpat

peetabea

Not quite what you're looking for? See more Dessert / Doughnuts

Or see more just like this

Comments

otterpond 3 months, 2 weeks ago said:
I see a real problem with this recipe. You couldn't possibly make enough. They would disappear within 10 minutes of taking them out of the oven :)

Do you think this would work with a clipped ziplock? I don't have a pastry bag but I'm thinking it probably depends on how stiff the dough is as to whether or not that would work.

cuzpat 3 months, 2 weeks ago said:
Look and sound so good! high 5

wynnebaer 3 months, 2 weeks ago said:
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!!

mrsc543 3 months, 2 weeks ago said:
I love this recipe, Peeta. Thanks for such a great post! Five!

hezzytantcook 3 months, 2 weeks ago said:
These are pretty, and they look as though they would be fun to make..what with piping them onto the baking surface and all. Corkscrew. THAT would take some practice, but what a delicious medium through which to learn!

crabhappychick 3 months, 2 weeks ago said:
Sounds like a good candidate to try using with gf flour. I'll let yoiu know how it goes!

ladychablis 3 months, 2 weeks ago said:
Gotta make this for thanksgiving. I'll make them early in the month though! thanks.

Add a Comment