Real Recipes From Real Home Cooks ®

iced pumpkin cookies

review
Private Recipe by
Chrystal Cackler
Huntsville, AL

From my Mamaw's recipe collection.

yield 36 serving(s)
prep time 45 Min
cook time 15 Min
method Bake

Ingredients For iced pumpkin cookies

  • FOR THE COOKIES
  • 1 c
    butter, softened
  • 1/2 c
    sugar
  • 1/2 c
    packed brown sugar
  • 1
    egg
  • 1 c
    canned pumpkin
  • 1 c
    all purpose flour
  • 1 c
    whole wheat flour
  • 1 1/2 tsp
    ground cinnamon
  • 1 tsp
    baking powder
  • 1 tsp
    ground ginger
  • 1/2 tsp
    salt
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cloves
  • 1 c
    granola without raisins
  • 1 c
    chopped walnuts
  • 1 c
    white baking chips
  • 1 c
    dried cranberries
  • FOR THE ICING
  • 1/4 c
    butter, softened
  • 2 c
    powdered sugar
  • 3 Tbsp
    milk

How To Make iced pumpkin cookies

  • 1
    In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flour, cinnamon, baking powder, ginger, salt, baking soda, nutmeg, and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips, and cranberries.
  • 2
    Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350F for 15-18 minutes or until lightly browned. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth. Spread over cooled cookies. Store in the refrigerator.
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