Pumpkin Pie Drops

By devlind1

Made them for WBA cookie exchange 2010

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 )

Details

Servings 36
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

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