Frost on the Pumpkin Cookies

Baking Time: 12-15 minutes
Total Time: 30-40 minutes plus 1 hour chill time
Yield: 4 dozen cookies

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Rating: 5.0/5 (1 vote cast)

Perfect for the holidays, this is a soft cake-like cookie, rolled or dropped.

Ingredients

  • 1 cup sugar
  • 1 cup butter
  • 1/4 cup sorghum, molasses or honey
  • 1 egg, beaten
  • 1 cup mashed pumpkin
  • 1/2 teaspoon orange or vanilla extract
  • 1 cup WEM Whole Wheat Flour
  • 2 1/2 cups WEM All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 cup raisins or dried cranberries
  • FROSTING: One cup powdered sugar and 1 tablespoon lemon juice

Instructions

  1. Cream butter and sugar in large bowl by hand or with electric mixer.
  2. Add molasses, egg, pumpkin and orange or vanilla extract. Beat until well blended.
  3. In a separate bowl, combine dry ingredients.
  4. Add to pumpkin mixture and beat until smooth and well blended.
  5. Stir in raisins or dried cranberries.
  6. Cover bowl and refrigerate until chilled (1 hour)
  7. Preheat oven to 350 degrees.
  8. Coat baking sheets with cooking spray.
  9. ROLL METHOD: Turn out on a floured surface, form into a ball and knead 2 minutes. Roll out 1/4 inch thick and cut with cookie or biscuit cutter.
  10. DROP METHOD: Do not knead. Drop dough by rounded teaspoonfuls 1 inch apart on baking sheet.
  11. Bake 12-15 minutes.
  12. Mix the powdered sugar and lemon juice together.
  13. Cool on rack and frost.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact