Pumpkin cookies with icing

Submitted by enr on 01 Nov 2014
260 g flour
10 g baking powder
1 tsp baking soda
1 tsp cinnamon
ginger (on top of tsp)
cloves (on the tip of a knife)
1/2 tsp salt
2 eggs
260 g brown sugar
120 ml sunflower oil
1 tsp liquid vanilla
220 g pumpkin puree
# For glaze:
120 g cream cheese
30 g butter
60 g of powdered sugar
1/2 tsp liquid vanilla
1 tbsp ground walnuts (optional)
Pumpkin cookies with icing
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In a small saucepan boil the pumpkin, then drained of water and blend, from which we get pumpkin puree. In deep bowl sift flour, add baking powder, baking soda, cinnamon, ginger, cloves and salt and mix them using a wire whisk. In a separate bowl whisk the eggs with a mixer nice (must be at room temperature) with sugar until light and smooth mixture. Add the oil, pumpkin puree and vanilla and mix with a mixer. Then to gradually add liquid ingredients dry (flour) and mix again with a good mixer. Using a spoon (tablespoon or teaspoon) Scoop the dough and send down on a lightly oiled baking pan with baking paper and so arrange cookies spacing 5 cm. apart. Bake in a preheated oven 170C degrees for about 15-20 minutes. By checking the readiness with a toothpick. Removing and leave to cool, during which time prepare glaze. Whip the cream with the feta cheese softened butter, then add the sifted powdered sugar and vanilla and whip until their mixing until a creamy consistency. You can add ground walnuts to glaze. Using a syringe decorate cookies with icing. Obtained 40-45 cookies, depending on the size of the tray, which shape them. It is good to decorate cookies have cooled down to not leak glaze.
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01 Nov 2014