Iced pumpkin cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
all-purpose flour (2.5 cups)1 teaspoon baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves.5 teaspoon salt.5 cup butter1.5 cup white sugar1 cup canned pumpkin puree1 egg1 teaspoon vanilla extract2 cups confectioners sugar3 tbsp. milk1 tbsp. butter1 tsp. vanilla extract
1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
2. In a medium bowl, cream together .5 cup butter and white sugar. Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, beat until creamy.Mix in dry ingrediants. Drop on a cookie sheet by tbsp. fulls and flatten slightly.
3. Bake 15 to 20 minutes in preheated oven. cool cookies, then drizzle glaze with fork.
4. To make glaze: combine powdered sugar, milk, 1 tbsp. butter, and 1 tsp. vanilla extract. Add milk as needed until drizzling consistency.
Note:
You can skip the glaze and add your favorite cream cheese frosting.
Number of Servings: 36
Recipe submitted by SparkPeople user ROACH569.
2. In a medium bowl, cream together .5 cup butter and white sugar. Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, beat until creamy.Mix in dry ingrediants. Drop on a cookie sheet by tbsp. fulls and flatten slightly.
3. Bake 15 to 20 minutes in preheated oven. cool cookies, then drizzle glaze with fork.
4. To make glaze: combine powdered sugar, milk, 1 tbsp. butter, and 1 tsp. vanilla extract. Add milk as needed until drizzling consistency.
Note:
You can skip the glaze and add your favorite cream cheese frosting.
Number of Servings: 36
Recipe submitted by SparkPeople user ROACH569.
Nutritional Info Amount Per Serving
- Calories: 124.0
- Total Fat: 3.5 g
- Cholesterol: 13.8 mg
- Sodium: 106.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 0.6 g
- Protein: 1.2 g
Member Reviews