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iced pumpkin cookies

(2 ratings)
Recipe by
Alicia .
Watertown, WI

A friend gave me the original recipe for "pumpkin pie cookies" but I wasn't happy with it, so I made some adjustments and was much happier with the results! I also tried the icing with honey instead of maple syrup and it was great!

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For iced pumpkin cookies

  • 1 1/2 c
    all purpose flour
  • 3 c
    old fashioned oats
  • 1 tsp
    baking soda
  • 1 1/2 tsp
    ground cinnamon
  • 2 tsp
    pumpkin pie spice
  • 1/2 tsp
    kosher salt
  • 1 stick
    butter, softened
  • 6 Tbsp
    vegetable shortening
  • 1 c
    light brown sugar, packed
  • 1/2 c
    granulated white sugar
  • 2
  • 1 tsp
  • 2 tsp
    canned pumpkin pie mix
  • 1/2 c
    powdered sugar
  • 2 Tbsp
    maple syrup

How To Make iced pumpkin cookies

  • 1
    Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • 2
    Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
  • 3
    In a separate bowl, beat butter and shortening about 30 seconds until smooth. Add both sugars and beat until light and fluffy. Add eggs and vanilla and mix well.
  • 4
    Add flour mixture about 1/2-1 cup at a time until it is all incorporated and well mixed.
  • 5
    Drop into rounded balls into prepared baking sheets and 10-12 minutes, cookies will be lightly browned. Cool on baking sheets for a few minutes before transferring to wire cooling racks to finish cooling.
  • 6
    Mix topping and put in piping bag or ziplock bag with a small cut in corner and drizzle topping onto each cooled cookie. Store airtight. These are good for freezing to save for later as well.

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