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Recipe: Pumpkin Pie Drop Cookies with Cinnamon Icing

Desserts - Cookies, Brownies, Bars
PUMPKIN PIE DROPS

1/2 pound butter, softened
1 cup brown sugar
1 egg
1 cup canned pumpkin puree (not sweetened)
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Cinnamon Confectioners' Icing (recipe follows)

Preheat oven to 350 degrees F.

In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin. Mix until well blended.

On low speed, add flour, baking soda, cinnamon, nutmeg and cloves. Mix just until blended. Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2-inches apart.

Bake 10-12 minutes, or until firm. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.

Frost with Cinnamon Confectioners' Icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie. Let frosting dry completely. Store in an airtight container at room temperature.

CINNAMON CONFECTIONERS' ICING

3 cups confectioners' sugar
1 teaspoon ground cinnamon
1/2 cup water

In an electric mixer, combine all ingredients for the icing. Mix until well blended and smooth.

Makes 50 cookies
Source: Sweet Maria's Cookie Jar by Maria Bruscino Sanchez
MsgID: 0225938
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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