Iced Pumpkin Cakies Recipe

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1 vote | 525 views

These are a very soft cake-style cookie. They are a wonderful fall treat. I have used canned pumpkin in place of the squash puree, as well as pumpkin butter. The icing is just right - not too sweet. The eggnog mellows out the sweetness of the powdered sugar

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Cook time:
Servings: 25 cakes
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Ingredients

Cost per serving $0.24 view details

Directions

  1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or use a silicone mat.
  2. In a large bowl combine the flour, baking soda, baking powder, spice and salt. Whisk to blend.
  3. Using a mixer, combine the margarine or butter and the sugars. Blend well. Add puree, egg and vanilla and blend to combine. Stir in the dry ingredients, then the currants.
  4. Use a small portion scoop to place mounds of the batter on a greased or Silpat lined cookie sheet, spacing at least 2 inches apart. Alternately, use a heaping tablespoon to portion batter - you want about 2 Tbsp batter per cake.
  5. Bake about 15 minutes, or until the cakes are set and the edges are lightly browned. Do not underbake. Remove cookie sheet from oven and let the cakes cool for 5 minutes before removing to a cooling rack. Let cool while you prepare icing.
  6. Icing: Combine the milk and the margarine and warm to melt the margarine. Place the powdered sugar in a bowl and whisk in the eggnog and maple syrup. Whisk until smooth, adding a drop or two of eggnog if needed. This is an icing, not a frosting, so you want it to be thin but thick enough to stay on the cake. Dip the top of each cooled cake in the icing. Place on a cooling rack and let set until the icing is set.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 55g
Recipe makes 25 servings
Calories 197  
Calories from Fat 42 21%
Total Fat 4.77g 6%
Saturated Fat 1.05g 4%
Trans Fat 0.76g  
Cholesterol 9mg 3%
Sodium 157mg 7%
Potassium 100mg 3%
Total Carbs 37.6g 10%
Dietary Fiber 0.8g 3%
Sugars 27.05g 18%
Protein 1.93g 3%
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