Iced Pumpkin Cookies
These are wonderful soft and spicy cookies.
Ingredients:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 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
Icing:
- 2 cups confectioners’ sugar
- 3 tablespoons half-and-half
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In a medium bowl, cream together the 1/2 cup butter and white sugar.
- Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix dry ingredients. Drop on to cookie sheet by tablespoonfuls and flatten slightly.
- Bake for 15–20 minutes. Cool cookies; then drizzle on glaze with a fork.
- To make glaze, combine confectioners’ sugar, half-and-half, 1 tablespoon of melted butter, and 1 teaspoon pure vanilla. Add half-and-half as needed to achieve desired consistency.
You can also add the following ingredients for variety:
- 1/2 cup golden raisins or currants
- 1/2 cup cranberries
- 1/2 cup pecans
9 comments
Justine | November 10, 2011
these look to die for! num num!
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Dalia | November 10, 2011
I'm looking forward to baking these. Thank you.
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Linda | November 16, 2011
Finally something without cheese so I can make it. Yea!
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April | November 19, 2011
Made these and shared with a group; everyone loved them...even the men wanted the recipe. They are delicious; the spice flavors burst in your mouth. Thank you for a great recipe that I will use every year now!
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Donna | November 21, 2011
Looking forward to making these. I just wanted to know what size (ounces) of canned pumpkin puree do you use? Thank you.
Love this website. Such a blessing.
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Lisa s | November 21, 2011
Hi Donna, use the small can - which is 15 ounces!
Enjoy!
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Donna | November 22, 2011
Thank you Lisa!
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April | December 4, 2011
Hi Lisa,
Above you stated to Donna to use the 15 ounce can of pumpkin. Does this mean that you use the whole can opposed to the one cup that is listed in the recipe? Thank you.
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Marlene | December 17, 2011
These cookies are so good! They are more like mini cakes!! Recently, I made them and brought them to our family Thanksgiving celebration. There were an assortment of wonderful cookies, but these were the most popular and the first to disappear! Thanks! I will be making them again and again!
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