Print

Iced Pumpkin Cookies

These cookies are a must in the fall.
Prep Time 22 minutes
Cook Time 20 minutes
Total Time 42 minutes
Servings 36
Calories 6319kcal
Author Meghan Cooper

Ingredients

  • Cookies
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg I use Pumpkin Spice to hit these key flavors
  • 1/2 teaspoon ground cloves
  • 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 extract
  • Icing
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes

Do not store these in an air tight container, the pumpkin has too much moisture and will cause the cookies to become mushy.

Nutrition

Calories: 6319kcal | Carbohydrates: 1124g | Protein: 44g | Fat: 189g | Saturated Fat: 83g | Polyunsaturated Fat: 95g | Trans Fat: 4g | Cholesterol: 464mg | Sodium: 3436mg | Fiber: 19g | Sugar: 839g