YIELD Makes 2 dozen cookies

INGREDIENTS

Cookies
2 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup solid-pack pumpkin
1 egg
1 teaspoon vanilla
1 cup chopped walnuts (optional)
Frosting
3/4 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
2 to 3 tablespoons orange juice
Red and yellow food coloring
Small pumpkin candies (optional)
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and ground nutmeg for 2 teaspoons pumpkin pie spice.

PREPARATION:

For cookies

  1. Preheat oven to 350°F. Grease 13X9-inch baking pan. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl.
  2. 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.
  3. 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.

For frosting

  1. 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.
This recipe appears in: Cookie Bars

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