Wednesday, October 21, 2009

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Prep Time:
30 min
Inactive Prep Time:
Cook Time:
15 min
6 dozen Iced Pumpkin Cookies

**These were insanely delicious and moist.  I made a few modifications shown in italics.  Enjoy these fall treats!**


  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 cup cooked, pureed pumpkin (fresh or canned)
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 cups unbleached allpurpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (heaping)
  • 1/2 teaspoon freshly grated nutmeg
  • Pinch all spice
  • Pinch cloves
  • 1 cup walnuts, coarsely chopped (omit)
  • 1 cup raisins (omit)


  • 2 cups sifted confectioners' sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla (omit)
  • 1 teaspoon triple sec 
  • 1/2 teaspoon orange zest
  • 4 oz cream cheese
  • 3 tablespoons whipping cream, fresh orange juice or rum


Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.  **Mine took 17 minutes and turned out perfect!**

Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Recipe courtesy of Beth Setrakian (FoodNetwork)

Modifications by Tracy Lytle

1 comment:

Debi said...

These look amazing, Tracy! I posted your blog on The Metro Moms blog today. Love you!