I can hardly wait to Eat Caramel Apples, Pumpkin Pie Cupcakes and to cut Pumpkins and put them on window box. I Looking forward to Apple Picking, Long Walks and Jumping in Leaves and (perhaps) outing to Paris, France… … Seriously, where do I by any chance start? I envisioned about investing an all-encompassing time of energy, going through France and Europe even from a period of study, eleven years prior.
Paris is consistently the city that makes me feel the most propelled, the most awestruck, the most wide-looked at, the most cheerful. Having a blessing from heaven is an uncommon, wonderful, and mixed thing.
Soooo, back to today sweet treat. My looking forward fall season rundown isn't finished, yes, ideally dissolve in-your-mouth pumpkin treats are on that rundown. Delicate. Iced. PUMPKIN. SUGAR. Treats. Correct, that practically aggregates it up.
- 1cup butter,melted
- 1cup sugar
- ⅔ - 1 cup pumpkin puree
- 1tsp cornstarch
- 2cups all-purpose flour
- 2tsp baking powder
- 1 large egg
- 1tsp cinnamon
- 1tsp nutmeg
- 1tsp vanilla
- 1tsp salt
- Frosting
- ½ cup softened cream cheese
- ½ cup softened butter
- 3cups powdered sugar
- 1tsp vanilla
- 1tsp milk
- Cinnamon for sprinkle
- Preheat oven to 350 degrees F.
- Combine flour, cornstarch, baking powder, cinnamon, nutmeg and salt; set aside.
- In a medium bowl, cream together the 1 cup of butter and sugar.
- Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
- Mix in dry ingredients.
- Drop on cookie sheet by tablespoonfuls, flatten slightly.
- Bake for 12 minute in the preheated oven.
- For the Frosting:
- Cream butter and cream cheese together.
- Slowly add powdered sugar and mix with an electric mixer until thick and creamy.
- When cookies are cooled- spread frosting on top with an offset spatula.
- Sprinkle with cinnamon.
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