Originally posted to Instagram October 24,2020
I had a case of “my oven runs hot” with these cookies so I did lower the temperature. I do feel like these cookies have a cake like texture, they are very soft and very delicious. The recipe card just has the word “frost” in the upper right corner so I took that as an opportunity to ice the cookies. However, the icing recipe was not written on the card so I just did a simple cookie icing that I googled but will include below. That being said, the cookies are delicious without the icing but who is saying no to more icing in their life?
Sliced pumpkin cookies
1/2 tsp salt
1 tbsp. pumpkin pie spice
2 tsp ginger
1c softened butter or margarine
1c pumpkin purée
1 egg yolk
Whisk it together the flour, salt, pumpkin pie spice and ginger. Using a stand mixer or a large bowl and a hand held mixer whip together the butter and sugar until light and fluffy, may take up to five minutes. Add in the pumpkin purée and egg yolks and mix another two minutes. Slowly add the dry ingredients to the butter mixture and mix thoroughly until combined. Cover and chill for two hours or until firm. Divide into four portions and wrap in to a log shape with plastic wrap. Freeze for minimum of four hours. When ready to bake preheat the oven to 325 and slice cookies 1/4 inch thick and bake on a parchment lined baking sheet for 12-14 minutes
Cookie Icing (Not a Kathryn Recipe)
1tbs butter, melted
2c powdered sugar
Splash of milk
Whisk the first three ingredients together then add milk so you reach the right consistency. Icing shouldn’t be too thin or it will run off the cookies.