These are the Perfect Thanksgiving Cookie.
Here's what you'll need:
2 Sheet Pans Lined with Parchment Paper.
Preheat the oven to 350 Degrees.
A Stand Mixer.
A Cookie Scoop, (About 2 TBS)
Cookie Ingredients:
2 1/2 C All Purpose Flour.
1 1/2 tsp Pumpkin Pie Spice. You can purchase it or make your own with my recipe at the end of this Post.
1 tsp Baking Powder.
1/2 tsp Kosher Salt.
1 1/4 C Granulated Sugar.
1 1/2 Sticks of Butter, Softened.
1/2 C Pure Pumpkin Purée.
1 Large Egg.
1 1/2 tsp Vanilla Extract.
OPTIONAL: White Sparkling Sugar. (See Photo Below)
Icing Ingredients:
2 1/2 C Powdered Sugar (Confectioners Sugar).
2 TBS Pure Pumpkin Purée.
1/4 tsp Pumpkin Pie Spice.
2 TBS Water.
Instructions for the Cookies:
In a Medium Mixing Bowl, Whisk together Flour, Pumpkin Pie Spice, Baking Soda, Salt.
Mix Well and Set Aside.
In the Stand Mixer, with a Paddle Attachment:
Beat together, Granulated Sugar and Butter on Medium Speed until Light and Fluffy (about 3 Minutes).
Beat in the Pumpkin Purée, Egg, Vanilla until Well Combined (about 1 Minute).
Add: Flour and Beat on Low Speed just until Incorporated.
Cover and Refrigerate the Dough for at Least 2 Hours or up to 2 Days.
Scoop the Dough into Balls about 2 TBS each and place them on the Sheet Pans 2" Apart.
Bake them 11 - 12 Minutes until Lightly Browned around the Edges.
Remove the Pan ad allow the Cookies to Cool on the Pan for 3 Minutes.
They will Collapse as they Cool.
Transfer them to a Rack to Cool Completely for 30 Minutes.
Icing Instructions:
In a Medium Mixing Bowl, Whisk:
Powdered Sugar.
Pumpkin Purée.
Pumpkin Pie Spice.
Water.
Whisk until well Combined.
Spoon about 1 tsp onto each Cookie and Spread evenly to Cover the Top.
OPTIONAL: Sprinkle the Tops with White Sparkling Sugar.
Allow them to sit for 45 Minutes so the Icing can Harden.
Pumpkin Pie Spice:
In a small Bowl:
1/4 C Cinnamon
2 TBS Ground Ginger
1 TBS Nutmeg
1 TBS Ground Cloves
Mix well and Store in a Jar.
Enjoy!
Peace in the Kitchen!
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