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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

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

  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

Reviews for Iced Pumpkin Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 24, 2014

"I made these cookies before & I made them again-on 10/24/14. I used 1 cup butter-flavored shortening with 2 Tbsp. water, 3/4 cup canned pumpkin, 2 cups all-purpose flour INSTEAD of using 1 cup of the whole wheat flour. I also used 1 tsp. vanilla extract & 1 tsp. EACH baking soda and salt. I also used 1 cup quick-cooking oats and 1 package of cinnamon-flavored baking chips-10 to 11-oz. and 1/4 cup finely chopped candied cherries. I did not need to ice these cookies! I also dropped by teaspoonfuls onto greased baking sheets I decreased baking time to 12 minutes. This baking time worked better for me!

This recipe is really great! The first time I'd prepared these cookies was for a family Thanksgiving and one of my nieces said that the cookies tasted like pumpkin pie! delowenstein"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 25, 2009

"I have made these cookies several times, and they are, by far, my favorite autumn cookie! Lots of great harvest flavor, and the nutritious ingredients tucked inside are a bonus. The whole family loves them!"

MY REVIEW
Reviewed Oct. 31, 2009

"These cookies are AWESOME!"

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