Fall Recipe–Pumpkin Tea Cakes

Jessica from Joyous Home shared this delightful recipe. Sounds like a great addition to Thanksgiving and fall festivities!

Pumpkin Tea Cakes ~ Makes 6-7 dozen cookies

7 cups soft white wheat flour
2 tsp. baking powder
1 tsp. sea salt
2 tsp. cinnamon
1 tsp. allspice
2 1/2 sticks butter, softened
2 cups sugar
2 large eggs
4 tsp. vanilla extract
15 oz. pumpkin puree
2 cups currants

Mix together the dry ingredients in a large bowl. In a separate bowl, cream the butter, sugar, eggs and vanilla until very light and fluffy. Blend in the pumpkin. Add the flour mixture one cup at a time, mixing gently after each addition until all is incorporated. Fold in the currants. Drop by rounded tablespoons onto a baking sheet lined with parchment paper. Bake at 350 degrees for 12-15 minutes or until cookie springs back when touched. Cool cookies on a rack and frost with Browned Butter Icing.

Browned Butter Icing

In a saucepan over medium heat, melt 1/2 cup butter until the butter has a nutty brown color (and smell!). Be careful not to burn the butter, you only want to brown it. Add 2 tsp. vanilla, 4 Tbsp. milk, and enough powdered sugar to make it a soft-spreading consistency, about 2 1/2 to 3 cups.

Makes just enough frosting for one batch of the Pumpkin Tea Cakes.

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