Saturday, November 17, 2012

New Fall Recipe!!!!~ Irresistible Iced Pumpkin Cookies

We found this recipe recently and the whole family LOVES it!  Definitely planing on making these for Thanksgiving dinner this year!  I hope you and your family enjoy them too!  :-)

Irresistible Iced Pumpkin Cookies

~2 1/2 cups whole wheat flour or 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 evaporated cane sugar or white sugar
~1 cup pumpkin puree
~1 egg
~1 tsp. vanilla extract
Icing Ingredients:
~2 cups confectioners sugar
~3 Tb. milk
~1 Tb. melted butter
~1 tsp. vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.  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 in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.  Bake for 12 to 15 minutes in the preheated oven. Cool cookies, then spread glaze on cookies.
4.  To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I found this recipe on, but I changed the name, used whole wheat flour and evaporated cane to make it a bit more healthy, and lessened the baking time.  This recipe had 2,266 reviews and a 4 and 1/2 star rating!  When I saw that....I knew we had to try this one!  :-)  With a few modifications...they were awesome!  :-)  To view the original recipe on,  CLICK HERE.

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