TITLE: Tender Greens | Cookbook | Pumpkin Spice Cookies
Tender Greens | Cookbook | Pumpkin Spice Cookies
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DESC: Pumpkin Spice Cookies Yield: About 1½ dozen These spicy pumpkin cookies are perfect to make during the fall and winter months. The warm tones of cinnamon, ginger, cloves and nutmeg pair nicely with a sweet vanilla glaze. Serve them at room temperature or heated for just a few seconds for a nice fall treat. Pumpkin Cookie Dough          1 stick of butter; softened          ¾ cup granulated sugar        ...
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Pumpkin Spice Cookies

Pumpkin Spice Cookies

Yield: About 1½ dozen

These spicy pumpkin cookies are perfect to make during the fall and winter months. The warm tones of cinnamon, ginger, cloves and nutmeg pair nicely with a sweet vanilla glaze. Serve them at room temperature or heated for just a few seconds for a nice fall treat.

Pumpkin Cookie Dough

         1 stick of butter; softened

         ¾ cup granulated sugar

         ¾ cup light brown sugar, packed

         1 egg

         1 cup pumpkin puree

         1 teaspoon vanilla extract

         1 teaspoon cinnamon

         1/2 teaspoon ginger

         1/4 teaspoon nutmeg; grated

         1/8 teaspoon cloves

         2¼ cup all-purpose flour

         1 teaspoon baking powder

         1 teaspoon baking soda

         1/2 teaspoon salt

Directions:

  1. Cream the butter and sugars until light and fluffy.
  2. Add the eggs to the mixture, one at a time until incorporated.
  3. Add the vanilla extract, pumpkin puree, spices, flour, baking powder, baking soda and salt. Mix until combined.
  4. Scoop about 2 tablespoon of cookie dough onto a baking sheet, spacing them 3 inches apart.
  5. Bake at 325 degrees for 12-15 minutes or until puffed and slightly brown around the edges. Let Cool.

Glaze

Ingredients:

         1½ cup powdered sugar; sifted

         1 egg white

         1/2 vanilla bean; scraped or ½ teaspoon vanilla extract

Directions:

  1. Combine the powdered sugar, egg whites and vanilla bean or vanilla extract and whisk until smooth. If the glaze is too loose, add a little more powdered sugar until it is the correct consistency.
  2. Frost the cookies using the back of a spoon or small offset spatula.
  3. Let set for 10 minutes before serving
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