Yum, yum, yum!

I made pumpkin cookies this evening!

They are very yummy. I think it’s a really good recipe – they’re chewy and sort of cake-like, very similar in consistency (I think) to the lemon blueberry cookies I make a lot. The icing is pretty sweet, as it’s mostly powdered sugar, but it’s balanced out by the spicy, pumpkiny goodness of the cookie. A perfect accompaniment to a nice cup of tea…too bad it was actually fairly warm today! Definitely a good addition to the fall recipe lineup.

Iced Pumpkin Cookies (courtesy of Allrecipes.com via the brown sheep)


2 1/2 cups all-purpose flour
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 unsalted butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract


2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Small dash of cinnamon (optional)


1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper or silicone mat.

2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

3. 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.

4. Bake for 15 to 20 minutes in the preheated oven, until cookie springs back when lightly pressed. Cool completely on wire racks.

5. Make glaze by mixing confectioners’ sugar, milk, 1 tablespoon melted butter, cinnamon and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency. Drizzle over cookies with a fork, allow icing to set before serving or storing. Note: it’s helpful to leave the cookies on the wire rack while icing to allow the excess to drip off, with some old newspaper or another plate set underneath the racks for easy cleanup.


One thought on “Yum, yum, yum!

  1. Pingback: Gobble, gobble! « My blank page

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