Recipe By Gina
Rating
Published Oct 15th
Prep 20m Cook 20m Additional 40m Ready In 80m
Servings 3 dozen Calories 121.5

Wonderful spicy iced pumpkin cookies that both kids and adults love!

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 ½ cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 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. 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. 3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. 4 To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutrition Facts

  • Calories 121.5
  • Carbohydrate 22.4 g
  • Cholesterol 12.9 mg
  • Fat 3.2 g
  • Fiber 0.5 g
  • Protein 1.2 g
  • Saturated Fat 1.9 g
  • Sodium 120.5 mg
  • Sugar 15.2 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Years ago I gave this wonderful recipe to a former friend of mine who owns a chain of 17 deli-restaurants in our area. Customers LOVE this cake-like cookie. It is so popular it is sold year-round. Skip the glaze and use a cream cheese icing instead. Delicious! *****UPDATE 2011***** Apparently these are THE most popular - Read more ...
  2. I made these cookies exactly as written except I used 1 cup white sugar and 1/2 cup brown sugar. I disliked them plain without icing. They tasted bland to me or like they were short on sugar. But with icing they are delicious.
  3. I make these every year around the holidays - people love them. 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!
  4. Very good! I made this recipe as listed except for using 1 c white sugar and 1/2 c brown sugar as opposed to all white. I also added mini chocolate chips. They are great without frosting but also delightful with a little cream cheese icing drizzled on top. I think my batch made 40 cookies. - Read more ...
  5. The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.
  6. These cookies are very good,...soft, fluffy, moist, subtle spices, and just enough pumpkin flavor. Texture was similar to a muffin top. I was attempting to get a denser consistency, so I baked the cookies for only about 12 min and substituted 1/2 of the white sugar with brown. Also, I used almost the whole 15oz - Read more ...
  7. These cookies are superb. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. I replaced 1/2 cup of the white sugar with light brown sugar and used 1 1/2 teaspoons of cinnamon and 1 1/2 teaspoons of pumpkin pie spice instead of the spices listed (what I - Read more ...
  8. This recipe is very good. However, I needed to make a few adjudments. I followed the recipe exactly and the end product was this: a cookie that was bready and not sweet like a cookie should be. So for my second batch I added more pumpkin and more sugar and decreased the baking time to - Read more ...
  9. For someone who has never liked pumpkin much these cookies are just pure DANGER! Not only was the wonderful 'Fall' aroma wonderful through the house ... but the cookies are extremely tasty. I can just tell I'll be making these quite a bit this season ... maybe even still this week again ... I'd love - Read more ...
  10. You can't go wrong with this recipe. I already posted 2 reviews and I'm still getting requests all the time!! I use 3 tsp. pumpkin pie spice instead of the individual spices and they turn out great. I always double the recipe too because there never seems to be enough!
RedCipes