Iced Pumpkin Cookies

Happy Halloween!

I looked at many pumpkin cookie recipes online before settling on this one. I found many of them had comments by “reviewers” who tinkered with the recipe this way and that until my head was spinning about which way was best. All I wanted was a simple recipe for a great pumpkin cookie.

This one came straight from the Libby pumpkin people on the verybestbaking.com website. I didn’t mess with it at all, and I think the cookies turned out great.

Iced Pumpkin Cookies

Ingredients for cookies:
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups sugar
½ cup butter (1 stick), softened
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and softened butter in large mixer bowl until blended. Then add the pumpkin, egg, and vanilla extract and beat until smooth.

Gradually add in the flour mixture and beat until thoroughly mixed. Drop by rounded tablespoon (or my favorite—small cookie scoop) onto greased baking sheets.

Bake for 15-16 minutes or until edges are firm. Cool on baking sheets for two minutes before removing to wire racks.


Ingredients for glaze:
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla

Combine ingredients for glaze in a small bowl. Then drizzle over cookies. I snipped the end of a decorating bag to make the drizzling a little easier. I also put waxed paper under the cooling rack to catch any glaze that dripped.

Yields: about 3 dozen cookies