Iced Pumpkin Cookies

Iced pumpkin cookies
     Every Christmas, the one cookie I look forward to making the most is my iced pumpkin cookies. This will make the tenth season in a row for baking them, and it is no wonder that I go back to this recipe year after year.
     These cookies are soft and cake-like, with seasonings that nicely compliment the pumpkin flavor. The frosting adds a pleasant sweetness to the spicy notes. 
      Last night I baked two batches, one to give away to my aunt (who literally begs for them) and one for my own family. They will all go in the freezer until the 25th (except for the ones that my husband, daughter, and I tasted last night). 
     To freeze, simply layer cookies between sheets of waxed paper. You can even frost these ahead of time because the icing holds up well as long as you make sure not to crush them.
The batter before the flour mixture is added;
Don’t be concerned at its grainy appearance.

Measuring out the batter with my cookie scooper

The batter before going into the oven;
They don’t spread much and can be placed close together on the baking sheet.

After being frosted;
One batch makes about 30 cookies.

A nice close-up view

Iced Pumpkin Cookies

1/2 cup butter, softened
1 & 1/2 cups white sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 heaping teaspoons cinnamon
1/2 heaping teaspoon nutmeg
1/2 heaping teaspoon cloves (can substitute allspice)
1/2 teaspoon salt
1. Preheat oven to 350 degrees. In a medium bowl, stir together flour, baking powder, baking soda, spices, and salt.
2. In a large bowl, beat together butter and sugar. Beat in pumpkin, egg, and vanilla until well combined.
3. Stir in flour mixture until well-mixed.
4. Drop by large spoonfuls onto baking sheet. Bake for 15-20 minutes, until set and slightly golden on bottom.
*I used dark non-stick Wilton baking pans, and they took 18 minutes to bake.
2 Tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups powdered sugar
several tablespoons milk
5 drops red food coloring
5 drops yellow food coloring
1. Melt the butter in the microwave. Add vanilla and almond.
2. Add powdered sugar and then milk, one tablespoon at a time, until mixture is of spreading consistency.
3. Add food coloring and stir well until a nice orange color.

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  1. Marie M says:

    Greatest cookies I have ever made! Just so soft and scrumptious.

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