Aug 9, 2014

Iced Pumpkin Cookies

Iced pumpkin cookies - add these to your collection of favorite fall desserts.  Made with canned pumpkin puree, a low calorie (one cup has 83 calories) and high fiber food.  God knows getting enough daily fiber is like climbing Mt. Everest in your bare feet.  To make this pumpkin recipe much quicker, substitute three teaspoons of pumpkin pie spice (a flavorful blend of cinnamon, ginger, nutmeg, and aromatic allspice - all in one little tin 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.

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