Iced Pumpkin Cookies

Iced Pumpkin CookiesScore 100%Score 100%

Iced Pumpkin Cookies

Iced Pumpkin Cookies

The source for today’s recipe is AllRecipes.com. Easy, moist, and tasty. These cookies bake up fast. They are chewy and hold together well. Delicious iced or not iced. Make a great lunch box treat!

Yields: 36

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • Icing
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  • Preparation time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 1 hour 20 minutes

Photos

Teaser Video

Recipe Review

100%

Easiness
100%
Moistness
100%
Tastiness
100%

About The Author

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The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!

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