Iced Pumpkin Cookies Recipe

Iced Pumpkin Cookies Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

“My 2-year-old son, Joshua, especially likes testing—or should I say consuming— these chunky cookies!” writes Johna Nilson of Vista, California.

[X]

Rate Iced Pumpkin Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Iced Pumpkin Cookies Recipe

Prep: 45 min. Bake: 15 min./batch + cooling

Yield: 36 Servings

45 15 60

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granola without raisins
1 cup chopped walnuts
1 cup white baking chips
1 cup dried cranberries
ICING:
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons 2% milk

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
In a small bowl, combine icing ingredients until smooth.
Spread over cooled cookies. Store in the refrigerator. Yield: 3 dozen.

Originally published as Iced Pumpkin Cookies in Taste of Home October/November 2007, p47

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Iced Pumpkin Cookies

Iced Pumpkin Cookies

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Dec. 16, 2011 by katiegates

Phenomenal. Recipe true to altitude in CO. They are always moist!! I like them even without frosting, but rolled in sugar before baking. I don't add nuts. They are beautiful without, plenty of texture. Everyone wants the recipe when I serve them at gatherings. A keeper recipe for sure for Thanksgiving -thru Christmas.