"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Iced Pumpkin Cookies Recipe

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This recipe for Iced Pumpkin Cookies, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terri Bayne Richardson
Added: Wednesday, July 1, 2009


2 1/2 c All Purpose Flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 c butter, softened
1 1/2 c white sugar
1 c canned pumpkin puree
1 egg
1 tsp vanilla

Ingredient for Glaze:
2 c confectioner sugar
3 tbsp milk
1 tbsp melted butter
1 tsp vanilla extract

Preheat oven 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a separate bowl cream together 1/2 c butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, beat until creamy. Mix in dry ingredients slowly to creamy mixture. Drop on cookie sheet by tbsp, flatten slightly. Bake 15 to 20 minutes. Cool cookies. Use fork to drizzle glaze. Let glaze dry and store tightly covered.

Directions for Glaze:
Combine confectioners sugar, milk, 1 tbsp melted butter, 1 tsp vanilla. Add milk as needed to achieve a drizzling consistency.

Number Of Servings:
Number Of Servings:
2 1/2 to 3 doz
Personal Notes:
Personal Notes:
These are the best pumpkin cookies I have ever tasted. They freeze very well and come out tasting like you just baked them.




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