Iced Pumpkin Cookies

I thought the beginning of October was the perfect time to share one of my favorite recipes. Last year a student brought these delicious cookies and I just had to have the recipe! I was hoping to make them earlier this week so you could see how delicious they look but it’s been one busy week! I hope you enjoy these tasty little treats as much as I do!

Cookie Ingredients:

2 cups butter, softened                 1 teaspoon salt

2 cups granulated sugar               2 teaspoons baking powder 

2 teaspoons baking soda              1 teaspoon ground cinnamon

1 teaspoon ground nutmeg          2 teaspoons vanilla

2 eggs                                                1 15 ounce can pumpkin

4 cups all-purpose flour

Preheat oven to 350°

In large bowl, beat 2 cups butter on medium to high speed for 30 seconds.   Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg.   Beat until combined.   Add eggs and vanilla, beat until combined.   Beat in the pumpkin.  Beat in as much flour as you can with the mixer.   Using a wooden spoon, stir in any remaining flour.

Drop by heaping teaspoons 2 inches apart on cookie sheet (recipe called for ungreased, but I used cooking spray).   Bank in preheated oven for 10 to 12 minutes or until tops are set.  Transfer to wire rack and let cool.



1/2 cup butter                            1/2 cup packed brown sugar

1/4 cup milk                               1 teaspoon vanilla

2 – 3 cups powdered sugar     Ground cinnamon (optional)

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

I hope you have a wonderful Friday!

Keeping it Short & Sweet,


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