Iced Pumpkin Cookies

Temperature: 350 F

Bake Time: 13-15 minutes

Tools: 2 Mixing bowls, sturdy spoon, baking sheet, cooling rack. Optional: Stand mixer, piping bag and tips, parchment paper.

Servings: approximately 2 dozen

Total Time: 45 minutes

Ingredients:

Cookies:

¾ cup Light Brown Sugar

½ cup Pumpkin Puree

3 Tbsp Egg Whites (or 1 whole egg)

2 Tbsp Olive Oil

½ tsp Cinnamon

½ tsp Nutmeg

½ tsp Baking Soda

½ tsp Salt

¼ cup ArrowRoot Powder (Corn Starch will work too)

½ cup Almond Flour

1 cup All-Purpose Flour

Icing:

1 cup Powdered sugar

¼ tsp Cinnamon

¼ tsp Nutmeg

2 tbsp Milk (any kind) or Cream

Recipe:

1. In a medium-sized mixing bowl, or the bowl of a stand mixer with the paddle attachment, add the ingredients in the order listed in the ingredients list above. Mix between each ingredient until a sticky dough forms.

2. Place a layer of parchment paper (or a silicon mat) onto a baking sheet.

3. (Very optional) Place the dough in a large pastry bag, fitted with the tip of your choice. These cookies expand very little and will hold most of the shape that is piped. Pipe the dough into cookies about an inch to an inch and a half.

4. If not doing step 3. Spoon cookies onto the sheet of parchment, making cookies about an inch to an inch and a half.

5. Bake at 350 degrees (f) for 13-15 minutes

6. Remove the parchment from the baking sheet and allow the cookies to cool.

7. As the cookies cool, in a small mix bowl (or ideally a liquid measuring cup with a pour spout), add the Icing ingredients in the order listed, adding the milk or cream slowly, mixing as you go. Only add enough liquid to make the mixture pourable.

8. Place the cookies on the cooling rack, over a tray to catch the icing drips. Carefully, and slowly, pour the icing over the cooled cookies. Allow the icing to firm for a few minutes.

Store in an airtight container for up to 3 days. Refrigerate for up to a week.