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Iced Pumpkin Cookies

adapted from: allrecipes by happyvballgirl at My Epicurean Adventures
Servings 4 Dozen 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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Mix in dry ingredients.
  4. Drop spoonfuls of cookie mixture onto a cookie sheet lined with parchment paper.
  5. Bake for 15-20 minutes.
  6. Cool cookies. Meanwhile, combine confectioner's sugar, 1 tsp vanilla and milk. Stir well. Add more milk as needed to achieve a drizzling consistency.
  7. Let glaze set.
  8. Enjoy!