Print Options

 
 Print
Iced Pumpkin Cookies Recipe

Iced Pumpkin Cookies Recipe

“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 YIELD: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.