Pumpkin Pie Drops

Made them for WBA cookie exchange 2010

Pumpkin Pie Drops
Pumpkin Pie Drops

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

36

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

36

servings

Ingredients

  • Cookie Batter

  • 1 cup Butter

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar

  • 2 tsp pumpkin pie spice

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup pumpkin

  • 1 egg

  • 1-2 T chopped candied ginger

  • 1 cup toasted Almonds or Pecans ( I use pecan )

  • 2 cups all purpose flour

  • Brown Butter Glaze

  • 1/3 cup butter

  • 2.5 cup powdered sugar

  • Dash of Vanilla

  • about 1/2 cup milk

  • ( I made extra with the whole stick butter and 3 cups PS )

Directions

Cream butter and sugars. Add in dry ingredients EXCEPT FLOUR. - scraping sides until evenly incorporated. Add pumpkin and egg. Add Flour a little at a time with 1/2 cup nuts and a little bit of candied ginger Scoop dough and drop about 2 inches apart. Bake at 375 for 10 - 12 minutes. Transfer to wire rack and cool. Brown Butter Drizzle - In a medium sauce pan heat butter over medium heat until it is a pale brown color. Gradually add powdered sugar and vanilla & a pinch of pumpkin pie spice ( It will make a thick paste, I like to cook that in the pan a minute to give it an almost carmel flavor. ) Add Milk slowly till mixture becomes a good drizzling consistency. Generously Drizzle a few at a time and sprinkle with chopped nuts and ginger, the icing will dry fast so sprinkle fast. Allow Drying Time. Freeze unfrosted cookies for up to 3 months

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