These seasonal cookies combine the moist texture of pumpkin puree with the warm aromas of cinnamon and nutmeg. Finished with a thin sugar glaze, they make a cozy treat for winter tea time.
Mix the drained pumpkin puree with the oil and brown sugar.
Sift in the flour, baking powder, cinnamon, and grated nutmeg. Mix and knead.
Use a spoon to place small mounds on the baking sheet. Bake in a preheated oven until the edges are lightly browned.
Mix the confectioners’ sugar with water to make a pourable glaze. Spread a thin layer over the slightly cooled cookies.
Allergen: contains wheat (gluten). Important: Drain excess liquid from the pumpkin puree; watery puree will thin the dough and cause the cookies to spread on the baking sheet.
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