This is definite proof of my insanity!
Pumpkin Spice Cookies
2 1/4 c. flour
2 T. cornstarch
1 t. baking powder
1 t. baking soda
2 1/2 t. cinnamon
1 t. ground cloves
1 t. freshly grated nutmeg
3/4 t. ginger
1 c. sugar
3/4 c. brown sugar
1/2 c. plus 2T unsalted butter, softened
1 large egg
1 1/4 c. pure pumpkin puree (unsweetened)
1 1/2 t. vanilla
cinnamon sticks, broken in half
1 batch Royal Icing:
Orange and green gel food coloring
Preheat oven to 350. Line two cookie sheets with parchment paper. Combine dry ingredients and spices in a large bowl. In mixer, beat butter and both sugars until smooth. Add egg and beat until light and fluffy. Beat in pumpkin puree and vanilla, scraping sides of bowl. Add flour mixture half at a time. Use a cookie scoop to make very rounded mounds of dough, six per cookie sheet, 2 inches apart. Bake 20 minutes. Cool before icing.
2 pounds powdered sugar
1/2 t. cream of tartar
5 egg whites
orange or cinnamon extract
orange food coloring
Mix powdered sugar and cream of tartar together in the bowl of an electric mixer. Add egg whites by hand to moisten the sugar. On low speed, using whip attachment, evenly mix in egg whites. Turn mixer to medium high and beat about 2 minutes until silky and white. Beat in extract. Reserve about 1 c. of icing in a small bowl.
Add orange food coloring to remaining icing until you get a bright orange color, beating with mixer to blend thoroughly. Add water, a tablespoon at a time to icing, until it is runny enough to dip cookies, but not too thin. If icing become too thin, add a little more powdered sugar, or if it is too thick, add another tablespoon of water.
By hand, with a spoon, add a little orange food coloring to reserved cup of icing for a lighter shade of orange to pipe lines on pumpkins later.
Set a wire rack over a sheet of parchment. Dip cooled cookies into orange icing, by holding cookie by the bottom, completely immerse top of cookie in icing, turn right side up and shake off extra glaze. Place on rack and insert a piece of cinnamon stick in the top.
Let cookies dry enough to move them to a clean rack before they are completely dry, using a metal spatula. When glaze is dry, pipe "lines" down cookies with lighter shade of icing in a pastry bag, or zip lock with an icing tip inserted in one snipped corner. Add green coloring to fondant, and work through evenly to make leaves and tendrils. Attach to pumpkins with a dap of leftover icing.
I spread some crushed chocolate cookie crumbs in a large wooden try for "dirt" for my pumpkin patch.
Inside the cinnamon glaze is a moist, yummy pumpkin cookie! Happy Halloween!