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Iced Pumpkin Cookies

This recipe is one of the few sweet recipes Mr.Picky requests.  It isn’t fall or hunting season without a fresh batch of Iced Pumpkin Cookies.  His sister would send batch after batch up hunting with him and his father.  When I married Mr.Picky this became my job.  I never did get the exact recipe she uses because she combines a few she found.  So I did the same and Mr.Picky is happy with what I came up with.

Iced pumpkin cookies are not too sweet and most of the sweetness comes from the light icing.  The spicy cake-like texture is something unique to these cookies.  They also taste amazing for breakfast with coffee.

Iced Pumpkin Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies!

Iced Pumpkin Cookies:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin purée
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt

Icing:

  • 2 cup confectioners or powdered sugar
  • 3 Tbs milk
  • 1 Tbs butter,melted
  • 1 tsp vanilla

Let us start with the cookies:

In a bowl combine all dry ingredients and whisk or sift together, set aside.

Cream butter and sugar until light in color and fluffy.

Add in pumpkin,vanilla, and egg mix until creamy.

Add in the sifted dry ingredients until the mixture is combined.

Preheat oven to 350 degrees.

Drop even scoops of dough onto a cookie sheet, I slightly flatten mine with either my fingers or the bottom of a floured glass.Iced Pumpkin Cookies

Bake for 15-20 minutes.  Allow cookies to cool on pan 1-2 minutes and remove to cool on a wire rack.

Combine glaze ingredients until smooth.  Either drizzle or dip the top of the cookie in the glaze.  Allow the glaze to set before serving or storing.Iced Pumpkin Cookies
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Cloud Frosting

When I have the chance to cook for a large crowd I can’t help but try some new recipes.  I was looking for a simple and beautiful frosting that wouldn’t take a lot of piping.  When I came across Always With Butter: Pumpkin Cupcakes with Cloud Frosting.  This cloud frosting was just what I was looking for.  This is a high gloss frosting with a sweet, light, fluffy, and almost iridescent touch to it.

Cloud Frosting

I did just a simple swirl piping, and I added an edible pearl on top of each cupcake.  The frosting fresh out of the bag had the texture of a stiff whip cream, but after about an hour it took on an almost marshmallow consistency.  I prefered it fresh, but got a lot of compliments on it.

I had made over 40 cupcakes and was worried that my one batch of frosting was not going to cut it.  Turns out I had half left, but it stored nicely in a gallon bag with the air squeezed out in the fridge.  I used it a few days later on a cake I was doing for a shower.  So word to the wise, I would possible cut this recipe in half next time.   I whipped the frosting a bit before using again.  I also tried coloring it and with turned out great.  The pink on the owl cake is colored cloud frosting.

Owl Cake

Cloud Frosting:

  • 2 1/2 cup sugar
  • 6 egg whites
  • 1/2 cup water
  • 1/3 tsp cream of tartar
  • 1 Tbs vanilla

Cloud Frosting

 

Combine sugar, egg whites, water, and cream of tartar in a metal bowl.  Beat with a hand beater until foamy.

Set over a pan of barely simmering water, and continue to whisk.

Continue to whisk until sugar is dissolved and the mixture is warm about 3-5 minutes.

Transfer the mixture to a stand mixer with the whisk attachment.  Beat on high-speed until stiff peaks form.

Add in vanilla until well combined.  Enjoy however you choose.

 

 

Special Buttercream Frosting

Frosting and sometimes eaten by the spoonful.  This recipe colors easily and makes a ton.  Not only tasty but versatile.   Special Buttercream Frosting is my go to frosting recipe for any occasion, it sets up wonderfully on a cake.   Please enjoy my decorating frosting recipe.

Special Buttercream Frosting:Special Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 4 cups powdered or confectioners sugar
  • 1/4 tsp salt
  • 1 tsp (clear) vanilla
  • 3 oz. heavy cream

Cream butter and shortening until fluffy.

Add sugar and continue to cream, until combined.

Add in salt, vanilla, and cream on low until moist.

Add 1 oz. more cream if needed and beat on high until fluffy.

Separate quantity needed and color as desired.

Creamy Chocolate Frosting

This sounds as delicious as it is, creamy chocolate anything sounds good.  Frosting is usually not something I would rave about.  Not only is this an easy chocolate frosting but people ask many times what recipe I use.  Picking it up somewhere along the way this is it . . .

Creamy Chocolate Frosting:Creamy Chocolate Frosting

This easily frosts a 9 x 13″ cake, or two round.

  • 2 3/4 cup powdered or confectioners sugar
  • 6 Tbs unsweetened cocoa powder
  • 6 Tbs butter, softened
  • 5 Tbs evaporated milk or 1 % milk will do
  • 1 tsp vanilla

Sift cocoa powder and sugar.

In a large bowl cream butter until smooth.  Alternating sugar mix and milk, add to butter.

Blend in vanilla and beat until light and fluffy.

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