Iced Pumpkin Cookies
- 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
- 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.
1 each: 182 calories, 9g fat (4g saturated fat), 22mg cholesterol, 120mg sodium, 24g carbohydrate (16g sugars, 2g fiber), 2g protein.
Oct 9, 2016
I did not have all the ingredients, but these turned out fabulously. I used 1/2 butter and 1/2 margarine. I used all white flour and only half the walnuts. I used some snipped dried apricots because I was short of dried cranberries. All that aside, these were very tasty and held their shape well. They were sweet enough without frosting, so I did not bother with it. A baking time of 13 minutes was long enough.
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
Dec 31, 1969
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.
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.
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!
Oct 31, 2009
These cookies are AWESOME!
Oct 15, 2009
I love to make these cookies in the fall! I made them last year for the first time after I saw them in the magazine, and they became my favorite fall cookies! I was so excited to make them again this year...I love them. Everyone who's had them agrees! There are a lot of ingredients, but they're well worth the cost and the effort. (I usually get at least 4 dozen cookies, though.)
Dec 31, 1969
I have made these cookies several times since finding this recipe. YUMMY! My nephew loves them and constantly wants me to bake them just for him. Excellent cookies. Will keep this recipe. Thanks so much! And my nephew thanks you too!