Pumpkin Pie Drop cookies
From peetabear 14 years ago
- 10 minutes to make
- Serves 48
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
Ingredients
- 1 cup butter, softened shopping list
- 1/2 cup granulated sugar shopping list
- 1/2 cup packed brown sugar shopping list
- 2 teaspoons pumpkin pie spice shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 egg shopping list
- 1 cup canned pumpkin shopping list
- 1 to 2 tablespoons finely chopped crystallized ginger shopping list
- 2 cups all-purpose flour shopping list
- 1/2 cup chopped almonds, toasted (optional) shopping list
- Browned butter Drizzle shopping list
- Chopped almonds, toasted (optional) shopping list
- Finely chopped crystallized ginger (optional) shopping list
How to make it
- 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.
The Rating
Reviewed by 9 people-
have made these andyes they are soooo good and the aroma is heavenly thanks high5
momo_55grandma
in Mountianview loved it
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Wonderful cookie recipe - can't wait to try this one. Thanks Peeta!
valinkenmore
in Malott loved it
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Yummmmmm!!!! high 5!!
cuzpat
in Sikeston loved it
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