Pumpkin Gingerbread Cookies With Icing Recipes

GINGERBREAD COOKIE FROSTING

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

PUMPKIN-GINGERBREAD THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin. In a small bowl, whisk flour and pie spice; gradually stir into mixture. Shape dough into 1-in. balls., Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until set, 6-8 minutes. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.

SPICED PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 10 1/2" x 5 1/2", but if yours varies by an inch or so either way, you should still be fine). Set aside.
• To a large mixing bowl, add the oil, sugar, and molasses. Stir to combine. Add the eggs and pumpkin. Stir well until combined.
• Set a fine-mesh sieve over the bowl and add the flour, baking powder, salt, ginger, cinnamon, cloves, and allspice to the sieve. Sift dry ingredients over the wet ingredients. (If you do not have a sieve, mix the dry ingredients in a separate bowl then add to the wet ingredients). Mix with a spatula or wooden spoon just until combined.
• Pour batter into prepared loaf pan and spread the top with an offset spatula or butter knife to level. Bake until the bread starts to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes.
• Let cool in the pan for about 10 minutes, then carefully transfer to a wire rack to cool completely.
• While the loaf cools, chop the candied ginger (if using) and make the icing. To make the icing, sift the powdered sugar into a small bowl. Add 3 tablespoons pure maple syrup, 1 teaspoon milk, and vanilla extract. Stir with a fork or a flat whisk until a very thick paste begins to form. If a paste does not form, add an additional tablespoon of maple syrup and/or an additional teaspoon of almond milk. You do want the icing to be very thick so that it will stay on the top of the loaf, and it can take a minute or two of working and stirring the mixture for the paste to form, so keep that in mind.
• When the loaf has cooled completely, pour the icing on top of the loaf. Working quickly (it dries out fast), spread the icing on over the top of the loaf. Immediately sprinkle with Demerara sugar and candied ginger if desired, gently pressing the toppings down with your hands to help cement it into the icing.
• Let sit for several more minutes until the icing has set.
• Slice and enjoy!
• To store, wrap loaf in plastic wrap and keep at room temperature. It should last for several days.

PUMPKIN GINGERBREAD COOKIES WITH ICING

Steps:

• In a medium bowl, sift together flour, baking powder and salt.
• In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains.
• Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours.
• Preheat oven to 375°F.
• Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times.
• Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted. Cool completely on a wire rack before icing.
• In a small bowl combine powdered sugar, milk and vanilla. Whisk until very smooth. Icing should be thick and pourable, but not runny (You can always add a bit of extra sugar to thicken it if you add too much). Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.