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:

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

Preheat your oven to 350 degrees.

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

Beat in pumpkin, egg, and vanilla extract.

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

Gradually beat in flour mixture.

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

Bake 15 minutes, or until edges are barely brown.

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

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

Add 5 Tbsp Cremma Lemma SweetShine.

Add 1 tsp vanilla extract.

Add 1 Tbsp butter, melted.

Whisk to combine.

Icing is ready once it’s smooth.

Once cookies are completely cool, drizzle icing on top.

Try not to devour the whole batch at once.

Pumpkin Cookies with Cremma Lemma Icing.

Cheers!