Pumpkin Spice Iced Cookies
Pumpkin Spice Iced Cookies
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Ingredients
- 2½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
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½ teaspoon Morton & Bassett Ground Cloves
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½ teaspoon Morton & Bassett Ground Nutmeg
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2 teaspoons Morton & Bassett Ground Cinnamon
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1 teaspoon Morton & Bassett Pumpkin Spice
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2 teaspoons Morton & Bassett Pure Vanilla Extract
- 1½ cups white sugar
- ½ cup butter, softened
- 1 tablespoon butter, melted
- 1 cup pumpkin puree
- 1 large egg
- 2 cups confectioners’ sugar
- 3 tablespoons milk
Directions
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine flour, baking powder, baking soda, and salt. Add M&B Ground Cloves, M&B Ground Nutmeg, and M&B Ground Cinnamon. Whisk together and set aside.
Cream together white sugar and softened butter in a smaller bowl. Once mixed and fluffy, add egg, pumpkin puree, and 1 teaspoon M&B Pure Vanilla Extract. Mix thoroughly until no large clumps remain. Pour wet mixture into the dry mixture, mixing until a thick batter forms.
Using a tablespoon, drop batter on a parchment lined baking sheet, leaving 1-2 inches between cookies. Bake for 15-18 minutes, until cookies have puffed up and baked through. Let cool.
To create the icing, combine confectioners’ sugar, milk, 1 teaspoon M&B Pure Vanilla Extract, melted butter, and M&B Pumpkin Spice. Whisk together, ensuring there are no clumps. Once cookies are fully cooled, drizzle icing over them using a fork or spoon.