-
-
My review
Iced Pumpkin Cookies
Gina
"Wonderful spicy iced pumpkin cookies that both kids and adults love!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 122Original recipe yields 36 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- 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.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3k4259 Ratings
-
-
-
-
-
Most helpful positive review
11/28/2004
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 s...
Most helpful critical review
10/30/2010
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. Bu...
Most helpful
Most positive
Least positive
Newest
11/28/2004
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 s...
10/17/2003
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 t...
12/20/2000
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-rou...
9/15/2002
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...
10/28/2005
The cookie by itself is just good. By adding cinnamon to the frosting and sprinkling chopped pecans on top it rates outstanding.
10/16/2005
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 ...
9/27/2002
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 ...
10/31/2005
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 ...
11/20/2001
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 g...