Iced Pumpkin Cookies Recipe
Iced Pumpkin Cookies Recipe photo by Taste of Home

Iced Pumpkin Cookies Recipe

Publisher Photo
“My 2-year-old son, Joshua, especially likes testing—or should I say consuming— these chunky cookies!” writes Johna Nilson of Vista, California.
TOTAL TIME: Prep: 45 min. Bake: 15 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 45 min. Bake: 15 min./batch + cooling
MAKES: 36 servings


  • 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


  1. 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.
  2. 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.
  3. In a small bowl, combine icing ingredients until smooth.
  4. 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

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Reviewed Oct. 20, 2013

These were good, but super sweet even before icing. We didn't ice them because they were already so sweet. Next time I make them, I'm using unsweetened dried cranberries. I used pecans instead of walnuts because that's what I had.

Reviewed Dec. 16, 2011

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.

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