Iced Spiced Pumpkin Spritz Cookies

Ingredients

• Cookies:
• 1 cup brown sugar
• 1 cup butter, softened
• 2/3 cup pumpkin puree
• 1 egg
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• Icing:
• 2 cups confectioners’ sugar
• 1/4 cup milk
• 3 tablespoons light corn syrup
• 4 teaspoons ground cinnamon
• 2 teaspoons vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).

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.

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.

Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.

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.

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.