YOU CAN NEVER HAVE ENOUGH PUMPKIN, RIGHT?
Right! Of course you can never have enough pumpkin! I definitely had to make another recipe to use pumpkin in, and found my Mom’s recipe card for pumpkin cookies! She has some notes that weren’t exact measurements, but most of them were pretty close! And, with a couple modifications and additions, the recipe worked! And, I decided to put a special icing on them that I usually put on my Ricotta cookies (recipe to follow soon)! And, I did something special with the icing!
EASY TO MAKE AND BAKE!
I pretty much put the wet ingredients in a bowl, and then added the dry ingredients and beat together. Because the recipe called for oil instead of butter, it makes it easier to blend. Then I just took a small ice cream scoop and plopped the cookie batter onto parchment paper and baked for about 10 minutes!
The icing was easy, too, because you melt the butter so it has a hint of a glaze look to it! And the secret ingredient in the icing? Rum Chata!
It gave a unique taste and blended really well with the pumpkin flavor! I also drizzled a little caramel sauce over top to literally put this cookie over the top!
ANOTHER COOKIE IN YOUR RECIPE BOX FOR THE HOLIDAYS!
My family ended up raving over the cookie, and thanks to my Mom, we can add this to our list of Holiday cookies this year and in the coming years! Let me know if you make them and if you had any alterations to them that made them a special treat for your family!
Until next time,
Let’s get bakin’
Madeline
Pumpkin Cookies with Rum Chata Icing
Equipment
- 2 Cookie sheets
- Parchment Paper
- Stand or hand mixer
Ingredients
Cookie Batter
- ¾ cup vegetable oil
- 1 ¾ cups firmly packed brown sugar
- 2 tbsp water, with 4 vinegar drops
- 1 tbsp vanilla extract
- 1 large egg
- 2 ¾ cups flour
- 1 tsp salt
- ¾ tsp baking soda
- ½ cup pumpkin
- 1 tsp pumpkin spice or pumpkin pie spice
Rum Chata Icing
- 3 cups confectioner's sugar
- ½ cup butter, melted
- 1 ½ tsp vanilla
- 5 tbsp Rum Chata You can substitute milk.
- 1 cup caramel dip or sauce. Make sure caramel dip or sauce is easy to drizzle so you may need to heat for 30 seconds.
Instructions
Cookie Batter
- Preheat oven to 375°.
- Place parchment paper on cookie sheets.
- Place all wet ingredients in large mixing bowl.
- Beat until well combined.
- Add in dry ingredients half at a time and beat thoroughly until batter is well combined.
- Using a 1 ½ inch ice cream scoop, place cookies on parchment paper, 1 inch apart.
- Bake for 10 minutes, until center is set.
- Let cool on cookie rack.
Rum Chata Icing
- Beat together confectioner's sugar and melted butter until all lumps are going.
- Add vanilla and Rum Chata. Beat until well combined.
- Frost cookies liberally.
- Drizzle caramel sauce or warmed caramel dip over the iced cookies if desired.
Notes
