Pumpkin Pie Drop Cookies
This cookie has become a holiday favorite for EVERYONE who tastes it!! You can omit the almonds or you can toast the almonds for more flavor. I also like to actually frost the cookie with the delicious brown butter frosting rather than drizzle it over the top!! ENJOY!!
Preheat oven to 375°
Prep: 30 min. Bake: 10 min. per batch
1 cup butter softened
½ cup granulated sugar
½ cup packed brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
1 egg
1 teaspoon baking powder
1 cup canned pumpkin
1 to 2 tablespoons finely chopped crystallized ginger
2 cups all-purpose flour
½ cup chopped almonds, toasted (optional)
Brown Butter Drizzle
Chopped almonds, toasted (optional)
Finely chopped crystallized ginger (optional)
1. Preheat oven to 375°F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg, pumpkin, and the 1 to 2 tablespoons crystallized ginger. Gradually add flour, beating until combined. If desired, stir in 1;2 cup almonds.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.
3. Place Browned Butter Drizzle in a heavy resealable plastic bag. Seal bag and snip a small hole in one corner. Drizzle icing over cookies. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into icing. Let cookies stand until drizzle sets. Makes about 48.
BROWNED BUTTER DRIZZLE: In a medium saucepan heat ½ cup butter over low heat until melted. Continue heating butter until it turns a delicate brown. Remove pan from heat. Slowly beat in 2 ½ cups powdered sugar, 1 teaspoon vanilla, and enough milk (2 to 3 tablespoons) to make icing of drizzling consistency.
TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and ice cookies.
