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Iced Pumpkin Cookies

Ingredients

Cookies:

  • 2-1/2 cups - all-purpose flour
  • 1 tsp. - baking powder
  • 1 tsp - baking soda
  • 2 tsp - ground cinnamon
  • ½ tsp - ground nutmeg
  • ½ tsp - ground cloves
  • 1/2 tsp - salt
  • ½ cup - butter softened
  • 3/4 cups - Domino® Light Sugar 1 1/2 cups of regular sugar if not using Light
  • 1 cup - canned pumpkin puree
  • 1 - egg
  • 1 tsp - vanilla extract

Icing:

  • 1 cup - Domino® Confectioners Sugar
  • 2 tsp - milk
  • 2 tsp - light corn syrup
  • ¼ tsp - almond extract
  • assorted food coloring

Instructions

Cookies:

  1. Preheat oven to 350°F.
  2. In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
  3. In large bowl, cream together butter and sugar.
  4. Add pumpkin puree, egg and vanilla and beat until creamy.
  5. Mix in dry ingredients.
  6. Drop on cookie sheet by tablespoonful 2 inches apart; flatten slightly.
  7. Bake 15 to 20 minutes.
  8. Cool cookies; ice with Icing.

Icing:

  1. In a small bowl, stir together confectioners' sugar and milk until smooth.
  2. Beat in corn syrup and almond extract until icing is smooth and glossy.
  3. If icing is too thick, add more corn syrup.
  4. Divide into separate bowls and add food coloring to each to desired intensity.