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Iced Spiced Pumpkin Spritz Cookies

Rated as 2.4 out of 5 Stars
331

"These spiced pumpkin cookies are tasty little bites that scream fall. A great way to make use of a cookie press outside of the holiday season!"
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Ingredients

1 h servings 73
Original recipe yields 72 servings (6 dozen)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
  3. Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
  4. Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
  5. Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes. Transfer cookies to wire racks to cool completely.
  6. Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess. Place iced cookies on a sheet of waxed paper while icing dries.

Nutrition Facts


Per Serving: 73 calories; 2.7 11.4 0.8 9 41 Full nutrition

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Reviews

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The dough would not come out of the cookie press no matter what I tried. I rolled them into balls and flattened them with a fork, worked out well.

The cookies were tasteless.

I had the problem where the dough would not release from the cookie press. The dough had a strange glue-y consistency. I rolled it into balls and flattened with a glass dipped in sugar. They ...

I read previous reviews about the dough not being able to push through the press. So I added a little less flour and I also had 1 whole cup of pumpkin purée. But the dough was way too sticky and...