Iced Spiced Pumpkin Spritz Cookies

Ingredients

• 0.5 teaspoon allspice 
• 1 teaspoon double-acting baking powder 
• 1 cup brown sugar 
• 1 cup butter softened
• 2 cups confectioners' sugar 
• 3 tablespoons plus light
• 1  eggs 
• 3.5 cups flour all-purpose
• 4 teaspoons ground cinnamon 
• 0.5 teaspoon ground cloves 
• 1.5 teaspoons ground ginger 
• 1 teaspoon ground nutmeg 
• 0.3 cup milk 
• 0.7 cup pumpkin puree 
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat brown sugar and butter together in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat pumpkin, egg, and 2 teaspoons vanilla extract into butter mixture.
3. Whisk flour, 2 tablespoons cinnamon, ginger, nutmeg, baking powder, cloves, allspice, and salt together in a bowl.
4. Add flour mixture to pumpkin mixture and stir until dough is completely combined.
5. Fill a cookie press with pumpkin cookie dough. Press cookies 2-inches apart on baking sheets.
6. Bake cookies in batches in the preheated oven until edges begin to brown, 5 to 8 minutes.
7. Transfer cookies to wire racks to cool completely.
8. Whisk confectioners' sugar, milk, corn syrup, 4 teaspoons cinnamon, and 2 teaspoons vanilla extract together in a bowl to an icing consistency. Dip cooled cookies in icing and shake gently to remove excess.
9. Place iced cookies on a sheet of waxed paper while icing dries.