Pumpkin Cookies with Cremma Lemma Icing

It’s pumpkin season! This week we’ve taken our favorite old fashioned pumpkin cookie recipe and given it a delightful SweetShine twist.

Here’s what you need:

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For Cookies:

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 cups sugar

1 stick unsalted butter, softened

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

For Glaze:

2 cups sifted confectioner’s sugar

5 Tbsp Cremma Lemma SweetShine

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

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Preheat your oven to 350 degrees.

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Beat butter and sugar in a large mixer bowl until blended.

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Beat in pumpkin, egg, and vanilla extract.

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In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.

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Gradually beat in flour mixture.

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Drop by rounded tablespoon onto greased baking sheet, about 2″ apart.

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Bake 15 minutes, or until edges are barely brown.

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Allow to cool on baking sheet for 2 minutes, then move to wire rack to cool completely.

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While cookies cool, sift confectioners sugar in a small bowl.

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Add 5 Tbsp Cremma Lemma SweetShine.

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Add 1 tsp vanilla extract.

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Add 1 Tbsp butter, melted.

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Whisk to combine.

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Icing is ready once it’s smooth.

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Once cookies are completely cool, drizzle icing on top.

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Try not to devour the whole batch at once.

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Pumpkin Cookies with Cremma Lemma Icing.

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Cheers!

 

 

 

 

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