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Iced Pumpkin Cookies

My 2-year-old son, Joshua, especially likes testing—or should I say consuming—these chunky cookies! —Johna Nilson, Vista, California
  • Total Time
    Prep: 45 min. Bake: 15 min./batch + cooling
  • Makes
    3 dozen

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

  • 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.
Nutrition Facts
1 each: 182 calories, 9g fat (4g saturated fat), 22mg cholesterol, 120mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 2g protein.
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