Pumpkin Drop Cookies

• Vegetarian

• Produce

  • 1/4 cup Currants
  • 1 tsp Orange, zest
  • 1 cup Pumpkin or fresh pumpkin puree, canned

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Cinnamon
  • 2 cups Confectioners' sugar
  • 2 cups Flour
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 45 Pecan, halves
  • 1/4 cup Walnuts

• Dairy

  • 2 sticks 1 cup/227 grams unsalted butter, unsalted
  • 1/2 cup Butter, unsalted
  • 2 tbsp Whole milk

Found on cooking.nytimes.com

Description

Directions

• Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside. In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine. Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary. Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts. Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool. Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency. Spread icing on top of cooled cookies, decorating each with a pecan half.

Nutrition