Pumpkin Cookie with Icing

Biscuits made from dough with pumpkin puree and butter-sugar icing.

Ingredients

For glaze:

Powdered sugar – 3 cups
Vanilla sugar – 1 teaspoon
Butter – 70 g
Milk – 3-4 tbsp

Instructions

Leave the oil at room temperature until softened. Preheat the oven to 190 degrees. In a bowl, combine sugar, brown sugar, butter, and vanilla.
Beat with a mixer at medium speed. Add pumpkin puree and eggs to the mixture. Mix until smooth. Add flour, baking soda, cinnamon, and salt. Stir the pumpkin dough until smooth.
Place portions of the dough on a baking sheet with a tablespoon at a distance of 5 cm from each other. Bake the pumpkin biscuits for 10-12 minutes. Remove from oven and chill on a wire rack.
For the glaze, mix the powdered sugar, vanilla sugar, and 3 tbsp of milk. In a small saucepan with a thick bottom, melt the butter and fry, stirring occasionally, until golden brown.
Pour the fried butter into the sugar-milk mixture, beat with a mixer for 1 minute, until smooth. If necessary, add another 1 tablespoon. a spoonful of milk so that the icing gets the desired consistency (like thick sour cream).
Cover the cooled pumpkin cookie with butter and sugar glaze.

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