Ingredients
1/2 cup butter, softened3/4 cup packed brown sugar1/2 cup sugar1 large egg, room temperature1 teaspoon vanilla extract1 cup canned pumpkin2-1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon30 wooden pop sticks1/3 cup green gumdrops, halved lengthwiseICING:4 cups confectioners’ sugar5 tablespoons water3 tablespoons meringue powderGreen and orange paste or gel food coloring
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft).
Drop dough by 2 tablespoonfuls 2 in. apart onto greased or parchment-lined baking sheets. Insert sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
Bake at 350° until set and lightly browned around the edges, 14-16 minutes. Remove to wire racks to cool.
For icing, in a large bowl, combine confectioners’ sugar, meringue power and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry.
Tint reserved icing with green food coloring; use colored icing to pipe leaves and vines.
