Ingredients
2½ cups all-purpose flour
1 cup pumpkin puree
1 cup brown sugar
½ cup unsalted butter, at room temperature
½ cup granulated sugar
1 tbsp baking powder
1 egg, beaten
2 tsp ground cinnamon
1 tsp brandy, rum or whiskey
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup ground allspice
½ cup ground coriander
1 cup powdered sugar
3 tbsp milk
Preparation
Sift together all your dry ingredients together except for the sugar and set aside.
In a mixing bowl attached to a hand beater, cream the butter and both sugars together until pale and fluffy, roughly 5 to 7 minutes.
Add the pumpkin puree, egg, and liqueur of choice. Continue creaming.
Fold your flour mixture into your wet mixture until evenly incorporated.
Cover and set your dough aside in a chilled area and allow to rest for at least an hour, no more than 2 hours.
While waiting, prepare your icing. Mix all your ingredients together and transfer them to a piping bag. Set aside.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Portion roughly 2-ounce cookie dough using either tablespoons or a scooper. Place these onto your lined baking sheet, inches apart from each other.
Bake for roughly 10 minutes, or until lightly browned.
Transfer to a cooling rack, allow cooling for a few minutes.
Pipe your icing in a zigzag pattern and allow your cookies to cool completely. Your icing will harden up by then. Serve.
