YIELD Makes 2 dozen cookies
|2||cups all-purpose flour|
|2||teaspoons pumpkin pie spice*|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1||cup butter, softened|
|1||cup granulated sugar|
|1||cup solid-pack pumpkin|
|1||cup chopped walnuts (optional)|
|3/4||cup butter, softened|
|3||cups powdered sugar|
|1||teaspoon grated orange peel|
|2||to 3 tablespoons orange juice|
|Red and yellow food coloring|
|Small pumpkin candies (optional)|
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl.
- Beat butter and granulated sugar in large bowl of electric mixer on medium-high speed until light and fluffy. Beat in pumpkin, egg and vanilla until wll blended.
- Gradually beat flour mixture into pumpkin mixture. Stir in walnuts, if desired. Spread mixture in prepared pan. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
- Beat butter in small bowl of electric mixer at medium speed until fluffy. Gradually beat in powdered sugar until well blended. Beat in vanilla and orange peel. Beat in enough orange juice until spreading consistency. Add 4 drops of red food coloring and 8 drops of yellow food coloring; stir until evenly tinted. Spread frosting evenly over cookies. Cut into bars. Place one pumpkin candy on each serving, if desired.
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