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Pumpkin Gingerbread Cookies

Kraft Memeber Recipe
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Makes: 24 3" cookies Total Time: 3 hr 30 min
Category: Cookies Sub Category: Other

what you need
  • 3/4 cup brown sugar
  • 1/2 cup (1 stick) butter
  • 1/4 cup pumpkin
  • 1 large pkg. sugar free, fat free butterscotch instant pudding mix
  • 1 egg
  • 2 1/4 cups unbleached all purpose flour (or white whole wheat flour)
  • 1 tsp. baking soda
  • 1 Tbsp. ground ginger
  • 1 1/2 tsp. ground cinnamon or pumpkin pie spice
make it
In a mixing bowl, cream sugar and butter until light and fluffy. Add pumpkin, pudding mix and egg and continue mixing until light. Add flour, baking soda and spices–mixing until incorporated and soft ball forms. Place dough in refrigerator for two hours.

Preheat the oven to 350 degrees F. Place the dough ball between two sheets of waxed paper and use a rolling pin to flatten to 1/4 inch thickness. Use cookie cutters to cut out shapes and place on lightly greased cookie sheet. Continue rolling the scraps of dough back into a ball, rolling the dough, and using cookie cutters to cut shapes until there is no more dough to roll and cut out.

Bake for 7-9 minutes, or until edges are lightly browned. Remove from oven and place on cooling racks to cool. Frost once cookies are cooled completely.
Gingerbread Frosting
4 cups confectioners' (powdered) sugar
1/2 cup butter
5 Tbsp. milk
1 tsp. vanilla

In a mixer, blend all ingredients together until frosting becomes smooth and holds its shape. If too runny, add more powdered sugar and if too stiff add milk a teaspoon at a time until desired consistency is reached. Place frosting in a pastry bag or Ziploc bag (snip a small corner off of the bag) and use to decorate and frost cookies.
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