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Iced Spiced Pumpkin Spritz Cookies

Iced Spiced Pumpkin Spritz Cookies

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SunnyDaysNora

These spiced pumpkin cookies are tasty little bites that scream fall. A great way to make use of a cookie press outside of the holiday season!

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
  3. Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
  4. Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
  5. Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
  6. Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.
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Reviews

Ginger43
18
11/23/2013

The dough would not come out of the cookie press no matter what I tried. I rolled them into balls and flattened them with a fork, worked out well.

Joy23
0
10/27/2014

Wished I had just used my favorite spritz recipe and added pumpkin spice. The cookies were tasteless and lacked that good old fall season taste I was so craving for. Will not use this recipe again.