Homemade Iced Pumpkin Cookies

16th November 2015


My sister makes these ALL the time whether it’s for parties or just because.  Make everyone think you are Paula Dean and make these bad boys.  {AND SHE MAKES HERS GLUTEN FREE AND THEY ARE STILL SOOOOO GOOD!  JUST USE GLUTEN FREE FLOUR AND THAT’S IT AND THAT’S ALL!}

Iced Pumpkin Cookies via Allrecipes.com

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 teaspoon vanilla extract

2 cups confectioners’ sugar


  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 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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