I ran across this delicious recipe for Iced Pumpkin Cookies several years ago and had completely forgotten about it until just recently. It’s like rediscovering a beloved toy. I had written a little note in the margin saying “Wow! SO good!” so I was eager to whip some up. I had even written up a whole blog post but forgot about that too!
It took me back to one of my early blog posts: “To Treat or Not to Treat? – that is the question”. Not to give away the ending, but I answered that question with TREAT! And thus, when the girls were younger, we went from a “no treats during the week” policy for the girls to a “one treat in your lunch” policy. This totally helped motivate Big Sis to eat more of her lunch – AND be excited about it! The treats came in various forms, but whenever possible, I tried to stick in a healthy, homemade ones, like these iced pumpkin cookies!
I haven’t been much in the mood for pumpkin in quite a while now. I think I totally OD’d on my DIY Pumpkin Spice Lattes I got addicted to a couple years back. Since then, pumpkin just hasn’t piqued my interest until recently. That’s when I wanted to bake for a volleyball tournament I signed my team up for. It was 9 straight games played from 1pm-6pm and I thought it would be nice to have some sustenance during that time. It had to be something sweet, but not super sweet and on the “healthier” side. I happened across these as I was flipping through my recipe binder for ideas and boy, am I glad I’ve rediscovered these.
I made these again just yesterday, to share with a friend for her birthday (Happy Birthday Erica!), my volleyball team last night on our last game of the season and for Little Sis’ teacher.
When I first stumbled upon this recipe, it was love at first sight. It’s just PERFECT for when the leaves start turning colors. The girls love them, the hubby and I love them and even their teachers love them. Now, whenever it’s time to whip some more up, I make a double batch to eat now, share with others and save for later in the freezer. They thaw great – just pop one in a lunch and they are ready to go by lunch time – actually, even sooner than that and they are super moist.
I started with allrecipes Iced Pumpkin Cookies and took it from there. Made as-is is delicious, but made my way is just as delicious and a wee bit healthier. Hmmmm, which one ya gonna go for? Here’s my version:
Iced Pumpkin Cookies
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour 2 cups white, 1/2 cup whole wheat
- 2 tablespoons ground flax seed
- 2 tablespoons wheat germ
- 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 1/4 cups brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Icing:
- 1 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bow, or mixer, cream together butter and sugar. Add pumpkin, egg and 1 tsp vanilla to the mixture and beet until cream.
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Mix in dry ingredients.
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Drop spoonfuls of cookie mixture onto a cookie sheet lined with parchment paper.
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Bake for 15-20 minutes.
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Cool cookies. Meanwhile, combine confectioner's sugar, 1 tsp vanilla and milk. Stir well. Add more milk as needed to achieve a drizzling consistency.
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Let glaze set.
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Enjoy!
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Christine, aka happyvballgirl : )
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