Sunday, October 10, 2010

Iced Pumpkin Cookies

One of my favorite fall treats are the iced pumpkin scones from Starbucks. This cookie may be even better. In fact, I sometimes have one or two of these with my morning tea, just as I would enjoy a pumpkin scone. :) It is based on a recipe from

Iced Pumpkin Cookies

  • 2-1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (I grate mine fresh)
  • 1/2 tsp ground cloves

  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup canned pumpkin puree (I use Trader Joes organic pumpkin)
  • 1 egg
  • 1 tsp vanilla extract (I use my own vanilla that I made several years ago from vanilla beans and vodka)
  • 2 cups confectioner's sugar
  • 1 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 3/4 tsp ground cinnamon (1 tsp is a bit spicey)
  • 3 Tbsp milk, or how ever much is needed to achieve proper consistency for drizzling or spreading, whichever is preferred

Preheat oven to 350°F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a medium bowl, cream the butter and white sugar. Add the brown sugar, pumpkin, egg, and vanilla, and beat until creamy. Mix in dry ingredients.

Drop by spoonfuls onto ungreased cookie sheet.

Bake for 15 to 20 minutes (for large cookies) or 10 minutes (for dainty cookies) in the preheated oven. Cool cookies for a few minutes, and move to a wire rack.

While the cookies are baking, mix the icing. Add enough milk to achieve the desired consistency.

Once cookies are completely cooled, either drizzle, or spread, with the icing.

I store these loosely covered. They are moist and don't really appreciate an airtight container. Once the icing has hardened, store them single layer in a container with a loose lid.


  1. Can't cope with idea of canned pumpkin. Presumably if using fresh, a sweet pumpkin (Japanese) would be preferable?