This was another attempt to use the pumpkin currently in our freezer.  I needed a treat to take to book club and found this on my google reader.  It was very good!

Iced Pumpkin Cookies
slightly adapted from allrecipes.com
Makes about 4 dozen cookies

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 pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

1 cup confectioners’ sugar
1 tablespoon milk or heavy cream (I used the heavy cream)
1/2 tablespoon melted butter
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt; set aside.

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.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then spread icing over top.

To Make Icing: Combine all ingredients and beat with elextric mixer. Add milk as needed, to achieve spreading consistency.  I actually used more of the cream instead….made it very creamy.


I really liked the cake-like consistancy.  The pumpkin flavor was very subtle.  I think we are going to make them to take to Thanksgiving dinner.