Recipe

Pumpkin Pie Drop Cookies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 month, 2 weeks ago these make your whole house smell like pumpkin pie... they are nice with some added golden raisins...the orginal recipe is from Better Homes and Gardens Prep:30m Cook:10m Servings:48	Peetabear
	drop cookies pumpkin almond ginger

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Ingredients

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup canned pumpkin

1 to 2 tablespoons finely chopped crystallized ginger

2 cups all-purpose flour

1/2 cup chopped almonds, toasted (optional)

Browned Butter Drizzle

Chopped almonds, toasted (optional)

Finely chopped crystallized ginger (optional)

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, pumpkin, and the 1 to 2 tablespoons crystallized ginger. Gradually add flour, beating until combined. If desired, stir in 1/2 cup almonds.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.

3. Place Browned Butter Drizzle in a heavy resealable plastic bag. Seal bag and snip a small hole in one corner. Drizzle icing over cookies. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into icing. Let cookies stand until drizzle sets.

Makes about 4 dozen.

Browned Butter Drizzle

In a medium saucepan heat 1/3 cup butter over low heat until melted. Continue heating butter until it turns a delicate brown. Remove pan from heat. Slowly beat in 2-1/2 cups powdered sugar, 1 teaspoon vanilla, and enough milk (2 to 3 tablespoons) to make an icing of drizzling consistency.

TO STORE

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and ice cookies.

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