Iced Pumpkin Cookies


5 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

3 teaspoons ground cinnamon

3 teaspoons pumpkin pie spice

1 teaspoon salt

1 cup butter, softened

2 cups white sugar

1 cup brown sugar

2 cups canned pumpkin puree

2 eggs

2 teaspoons vanilla extract

4 cups confectioners' sugar

1/4 cup and 2 tablespoons milk

2 tablespoons melted butter

2 teaspoons 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.


The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.

Margarine can be substituted for the butter.

Do not store them in an airtight container though - they have a lot of moisture from the pumpkin and get moist and mushy. They stay great out on the counter for days. Delicious w/ coffee!

Instead of using icing, try flattening them with a sugared bottom cup. I liked the un-iced ones better...simple and basic in flavor.

Try adding mini chocolate chips. They are great without frosting but also delightful with a little cream cheese icing drizzled on top.

You can also freeze the already-iced cookies in saran wrap for about 2 weeks. They thaw out very quickly (fridge or countertop), and are just as good as freshly made.

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