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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Iced Pumpkin Cookies Recipe

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This recipe for Iced Pumpkin Cookies is from The Center for JOYful Living, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
2 1/2 c. 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 c. butter, softened
1 1/2 c. white sugar
1 c. canned pumpkin puree
1 egg
1 tsp. vanilla extract

Glaze:
2 c. confectioners' sugar
3 tbsp. milk (add milk as needed to achieve drizzling consistency.)
1 tbsp. melted butter
1 tsp. vanilla extract

Alternate low-fat ingredients:
2 1/2 c. all-purpose whole wheat flour
1/4 tsp. salt
3/4 c. white sugar plus 3/4 c. Splenda brown sugar
1/2 c. and 1 tbsp. Smart Balance light.
3 tbsp. almond milk
1/2 tsp. of cinnamon and a pinch of all-spice to the icing.
Directions:
Directions:
Preheat oven to 350º. 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 teaspoon vanilla to butter mixture and beat until creamy. Mix the dry ingredients. Drop cookies onto cookie sheet by the tablespoonful; flatten slightly. Bake for 15-20 minutes in the preheated oven. Let cool. Mix confectioners sugar, milk, butter and vanilla extract to a drizzling consistency. Drizzle glaze onto cookies with fork.
Number Of Servings:
Number Of Servings:
36 Cookies
Preparation Time:
Preparation Time:
20 minutes prep time. 20 minutes cook time.

 

 

 

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