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Iced Pumpkin Cookies  (Not yet rated)

Pumpkin cookies with a drizzled sweet glaze

Cal: 527 Fat: 13g Carbs: 100g Protein: 5g Fiber: 2g
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Original recipe serves 8

Ingredients (serves 16)

½ 2x 3x Reset

  • 5 cups all-purpose flour
  • 2 cups pumpkin ; puree
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cloves ; ground
  • 1 teaspoon nutmeg ; ground
  • 4 teaspoons cinnamon ; ground
  • 1 teaspoon salt
  • 3 cups sugar
  • 4 cups confectioner's sugar
  • 6 tablespoons milk
  • 4 teaspoons vanilla extract ; divided
  • 1 cup butter ; softened, plus 1 tablespoon
  • 2 egg(s)
  • In My Kitchen


  • You will also need: cookie sheet

    Directions

     Prep: 20 min | Cook: 20 min | Ready in: 1 hr
    1. Preheat oven to 350F (175C).
    2. Combine baking powder, baking soda, flour, cloves, cinnamon, nutmeg and salt in a medium bowl. Set aside.
    3. In a largebowl, combine 1/2 cup of the butter and sugar. Add the egg, 1 teaspoon of vanilla, and the pumpkin. Beat until creamy.
    4. Mix in the flour mixture, and drop by the tablespoonful on a cookie sheet. Flatten slightly.
    5. Bake for 15 - 20 minutes.
    6. Meanwhile, make the glaze by combining the confectioner's sugar, milk, 1 tablespoon of melted butter and 1 teaspoon of vanilla. Add more milk if the glaze becomes too thick for drizzling.
    7. Remove the cookies from the oven, cool, and drizzle with the glaze.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    26.3
    --
    33.2
    6.1
    19.5
    18.1
    10.5
    13.2


    Calories: 526.8
    Total Sugars: 67.4g
    Carb.: 99.5g
    Fiber: 1.5g
    Total Fats: 12.7g
    Cholesterol: 54.2mg
    Protein: 5.3g
    Sodium: 317.6mg

    *Data provided by USDA

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