Iced Pumpkin Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool., In a small bowl, combine icing ingredients until smooth. , Spread over cooled cookies. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
• In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
• To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Steps:

• Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
• Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Steps:

• Preheat oven to 350°F.
• Combine all cookie ingredients, mixing well.
• Drop by spoonfuls on greased cookie sheets.
• Bake for 12-15 minutes, or until they test done to the poke test.
• While the first batch is baking, combine the icing ingredients and mix well.
• As each batch comes out, let rest for a few minutes until set and then move to a drying rack.
• Ice while still warm.

Steps:

• Preheat oven to 375 degrees.
• Cream the shortening and sugar in standup mixer.
• Add pumpkin and egg.
• Stir slightly to incorporate.
• Combine flour, baking soda, cinnamon and salt.
• Mix this into the creamed mixture.
• Gently stir in the butterscotch morsels, walnuts and raisins.
• Spoon the cookie dough onto ungreased cookie sheets.
• Bake 10-12 minutes.
• For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
• Let cool.
• Then stir in confectioners' sugar and vanilla.
• Let cool a bit (don't let it get hard!), then frost cookies.