Jul 4, 2009

Iced Pumpkin Cookies

More cookie buffet ideas - these iced pumpkin cookies will be a huge hit at your fall bridal shower, luncheon, rehearsal dinner or reception.  Canned pumpkin is such a low calorie and high fiber food, I love to bake and serve them - especially to cookie connoisseurs -  when they taste so overwhelmingly moist and delicious.  If you're a bit lazy like me and this recipe looks too long and too Martha Stewart, here is how to present a plateful of pumpkin cookies in no time.  Substitute 3 teaspoons of pumpkin pie spice (a beautiful blend of cinnamon, ginger, nutmeg, and aromatic allspice - all in one can) and ice your cookies with canned cream cheese icing.



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar or 1 cup white sugar and 1/2 cup brown sugar
  • 1 cup canned pumpkin puree - I use Libby's brand
  • 1 egg
  • 1 teaspoon vanilla
For the Icing:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2.  In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Using a teaspoon as your guide, drop onto baking sheets; flatten slightly.

3.  Bake for 15 to 20 minutes. Let cookies cool completely and then drizzle glaze on top.

To Make Glaze: Combine powdered sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add a tiny bit more milk if needed, to achieve desired consistency.