Read reviews (21)
Rate recipe
These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners’ sugar frosting, they’re a pretty addition to a dessert table.
This recipe is:
Quick
Nutritional Facts 1 cookie equals 86 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 62 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pumpkin Spice Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p138
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
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
Reviewed on Nov. 06, 2012 by WRL_TALO
I really liked how these cookies came out. I added a tbsp of ground cinnamon to the mix and instead of frosting I dipped the tops of the warm cookies into a homemade glaze. Yummy.
Reviewed on Nov. 04, 2012 by gibshoe
Delicious! I doubled the frosting recipe and it came out just right. I also added cinnamon like other reviewers suggested. Easy and tastes like a bakery in town.
Reviewed on Oct. 23, 2012 by Beckys185
Probably won't make again. The frosting recipe didn't make enough. Could use more cinnamon.
Reviewed on Oct. 21, 2012 by ALauraJ
These cookies came out great. Perfect pumpkin taste, and nice light cake-like consistency. The icing is perfect as well and hardens enough to pack the iced cookies up. I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts. These are delicious and oh so easy for a fall day of baking!
Reviewed on Oct. 08, 2012 by darlenethompson
Made these cookies last week ... family loved them. My niece liked them better than pumpkin bars and her 12 year daughter asked me if I would make a batch for her Thanksgiving "feast" her class is having next month.
Reviewed on Nov. 27, 2011 by baristababe
Super soft and great flavor. I did 1 1/2 of the frosting and still ran out. I sprinkled cinnamon on top instead of copped pecans.
Reviewed on Nov. 21, 2011 by Specialgram
Delicious!! Easy to make and a great cookie for any occasion.
Reviewed on Nov. 14, 2011 by kelbel520
The flavor of the cookies was good but, they came out a bit dry. Followed the recipe exactly. What can I do to fix this when I make them again?
Reviewed on Nov. 06, 2011 by deeter18
Our whole family enjoyed this recipe! My kids don't care for frosting, so we dipped an end of a glass into sugar and cinnamon mix and pressed the cookies before baking. Thanks for sharing!
Reviewed on Oct. 23, 2011 by ambprice
Very easy to make and the recipe made up quite a bit of cookies. I used a cream cheese frosting instead on my cookies and even left some without icing. Like little cakes. Yummy!
Reviewed on Oct. 13, 2011 by Beccamorcos
Great cookies! I took the advice of others here and added cinnamon to the frosting and doubled it. Really good.
Reviewed on Sep. 27, 2011 by Marsha Plum
I switch out the vanilla in the frosting with maple flavor instead and everyone loved them.
Reviewed on Sep. 25, 2011 by Wineyswife
When pressed for time, I use a box of pumpkin bread, make it according to box directions and stiffen a bit with flour. Cream cheese frosting is awesome on this!
Reviewed on May. 03, 2011 by pinkapplesauce
The pumpkin fanatics in my house raved about these cookies. My daughter compared them to pumpkin gobs (and I must say, this recipe is WAY easier to make). I didn't have quite enough frosting (one poor cookie remained naked). Next time, I'll double the frosting recipe and perhaps add some cinnamon.
Reviewed on Mar. 01, 2011 by Angievan
Excellent cookies! I think sha26 must have forgotten an ingredient because they are so delicious! I didn't make the frosting because they are so yummy without, they didn't even need it. Will make again for sure!
Reviewed on Nov. 18, 2010 by loon55
Made this recipe twice, first time using fresh pumpkin and second time using Butternut Squash. Also added cinnamon chips. Took them to work, they were a big hit. Will definitely make again, the frosting is awesome.Loon55
Made this recipe twice, first time using fresh pumpkin and second time using Butternut Squash. Also added cinnamon chips. Took them to work, they were a big hit. Will definitely make again, the frosting is awesome.
Loon55
Reviewed on Oct. 26, 2010 by daisylight
Made these cookies with our Hospitality class at school. They were a hit with students and staff. Soft, tender little cake-like cookies. They are excellent! We sold them by the dozens!
Reviewed on Apr. 09, 2010 by sha26
I made these cookies for a tea party and they were HORRIBLE! I was very disappointed because a lot of ingredients got wasted. I wound up not making the frosting because the cookies tasted so bad and threw them out and made a different recipe. Is there an ingredient missing? Very bad cookies..
Reviewed on Jan. 09, 2010 by belle0961
These are now my family's favorite cookies...and my boyfriend's as well!
Reviewed on Nov. 26, 2009 by tawnim
Very good cookies, but the frosting recipe doesn't make enough to frost the cookies as much as is shown in the picture, but they don't need much, anyway. I can't eat pecans, so I eliminated them. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting. Maple would also be good in the frosting.
Reviewed on Oct. 16, 2009 by tdmcmath
Easy to mix up. Super yummy. A new fav in our house!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013