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I served these at my October book club along with the Pumpkin Macadamia Bars. They were good, and the icing makes them attractive, but the Pumpkin Macadamia Bars were the bigger hit. That said, they make an attractive combination and it's fun to try one of each. So if you are looking for a nice combination of sweets to put out on Thanksgiving, you might want to give both a try!
Ingredientes
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- FOR THE ICING
- 2 cups confectioners' sugar
- 3 Tbsp whole milk
- 1 Tbsp melted butter
- 1 tsp vanilla extract
Direcciones
- Preheat your oven to 350 F (175 C).
- In a medium bowl, combine the first seven ingredients through the salt and set aside.
- In another medium bowl, cream together the 1/2 cup of butter and white sugar. Add the pumpkin, egg, and 1 tsp vanilla extract to the butter mixture, and beat until creamy. Mix in the dry ingredients from the other bowl.
- Drop on cookie sheet one tablespoon at a time; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle the icing with a fork.
- To make the icing, combine the confectioners' sugar, milk, melted butter, and 1 tsp vanilla. Add more milk as needed to achieve drizzling consistency.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 36 servings | |
| Calories 121 | |
| Calories from Fat 28 | 23% |
| Total Fat 3.17g | 4% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 142mg | 6% |
| Potassium 29mg | 1% |
| Total Carbs 22.39g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 15.22g | 10% |
| Protein 1.21g | 2% |
