Pumpkin Iced Cookies

The smell of baking goodies on a cool autumn day. . .

These cookies are some of my favorites. I love to use fresh pumpkin when I bake. It really makes a big difference in the taste. I usually use sugar baby pumpkins. I have to watch out though! They do pack a calorie count. I make sure that after I bake them, I give most of them away. I never seem to have any trouble giving them away. ☺

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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, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree or fresh ( I try to use fresh)
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

(I always add a bit of pumpkin spice or a little cinnamon to this frosting. It spices the cookie up a bit)


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. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

5. Add the spices I suggested as well if you want a cookie with a little zing. I would add about 1/8 of a teaspoon or to taste.

I've added a suggestion below from someone who has baked this cookie. Her suggestion should make the cookie a little moister and sweeter.

This recipe is very good. However, I needed to make a few adjustments. I followed the recipe exactly and the end product was this: a cookie that was bready and not sweet (enough for her), so for my second batch I added more pumpkin and more sugar and decreased the baking time to 12 minutes.

Beware! Eat at your own risk.

This recipe is modified from allrecipes.com