Iced Pumpkin Spice Cookies

I don’t just like pumpkin, I LOVE all things pumpkin! The moment pumpkin flavors hit the store shelves I must buy all things pumpkin including International Delight Pumpkin Pie Spice. Have you tried it? Yum! I could drink it alone, in fact, I think I might need to try it as a martini much like my Café Mocha Martini, ohhhhh. But I digress, back to pumpkin.

Last week I finally found International Delight Pumpkin Pie Spice at Walmart, and I had to experiment. The result is an Iced Pumpkin Spice Cookie that will give you just the pumpkin fix you’ve been jonesin’ for. Pass the milk (or coffee), these cookies are the perfect fall treat. And since the recipe makes six dozen, you will have plenty to share with all of your closest friends. (Or keep them all for yourself, I won’t judge.)

Iced Pumpkin Spice Cookies

For the cookies:

• 2 3/4 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse Kosher salt
• 1 1/4 teaspoon ground ginger
• 3/4 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup butter, softened
• 2 1/4 cups brown sugar
• 2 eggs
• 1 can pumpkin (15 oz)
• 1 teaspoon vanilla
• 3/4 cup International Delight Pumpkin Pie Spice

For the icing:

• 4 cups powdered sugar, sifted
• 10 tablespoons butter
• 2 teaspoons vanilla
• 1/4 cup plus one tablespoon International Delight Pumpkin Pie Spice

Directions

Cookies:

Preheat oven to 375 degrees. Whisk together flour, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Set aside.

Mix butter and brown sugar in an electric mixer fitted with a paddle attachment on medium until pale and fluffy. Add eggs and reduce to low. Add pumpkin, vanilla and International Delight and mix until combined. Slowly add flour mixture and mix until blended.

Using two spoons dollop batter on a parchment-lined cookie sheet approx a spoonful for each cookie.

Bake cookies about 12 minutes or until tops spring back. Cool on sheets about 5 minutes before transferring to wire racks to cool completely.

Icing:

Melt butter and add immediately to sifted flour. Mix in vanilla and International Delight until smooth. Spread swirled dollops of icing onto each cookie working quickly before icing stiffens. If icing stiffens, add a splash of International Delight.

Note – This yields a teaspoon of icing per cookie, but I tend to be very heavy-handed with my icing, so I ended up making two batches of icing. 

The only problem with these cookies (other than you can’t eat just one) is that they must be stored in single layers or the pretty icing dollops smoosh. So every container I have has cookies in them.

After you are done baking, pour yourself a cup of coffee stir in some International Delight Pumpkin Pie Spice and enjoy the flavors of fall. Yum!