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Iced Pumpkin Cookies Recipe

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This recipe for Iced Pumpkin Cookies, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Hickey
Added: Sunday, July 26, 2009


2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract

2 cups confectioners' sugar
3 tbsp. milk
1 tbsp. melted butter
1 tsp. vanilla extract
Maybe add a little cinnamon if desired

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners sugar, milk, 1 tbsp. melted butter, and 1 tsp. vanilla. Add milk as needed, to achieve drizzling consistency. Drizzle on the icing. Can put some chopped pecans on top if desired. Another option is to just paint the icing on the top of the cookies.




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