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Iced Pumpkin Cookies

 Iced Pumpkin Cookies
“My 2-year-old son, Joshua, especially likes testing—or should I say consuming— these chunky cookies!” writes Johna Nilson of Vista, California.
36 ServingsPrep: 45 min. Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup King Arthur Premium 100% 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

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Iced Pumpkin Cookies (continued)

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.