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Iced Pumpkin Cookies

Servings: 36
Calories: 121kcal
Author: Sandra

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup canned pumpkin
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla

Glaze

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon clear vanilla or almond extract

Instructions

  • Preheat oven to 350 degrees F. 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 in dry ingredients. Drop on cookie sheet by cookie dough scooper or by the tablespoon. (It says in the original recipe to flatten slightly, I don’t ever do this.)
  • Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Glaze

  • Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Nutrition

Calories: 121kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 37mg | Sugar: 15g | Vitamin A: 1155IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg