ICED PUMPKIN COOKIES
My 2-year-old son, Joshua, especially likes testing-or should I say consuming-these chunky cookies! -Johna Nilson, Vista, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 22
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool., In a small bowl, combine icing ingredients until smooth. , Spread over cooled cookies. Store in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 9g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #desserts #cookies-and-brownies #4-hours-or-less
You'll also love
Nathan Kamoga
[email protected]I didn't have the patience to wait for the cookies to cool completely before I iced them. I just went for it and they turned out fine.
Beauty Angel
[email protected]I used store-bought pumpkin butter instead of fresh pumpkin. It was a great shortcut and the cookies turned out great.
Dickie Townsend
[email protected]I got creative and added a few drops of pumpkin extract to the dough. It gave the cookies an extra boost of pumpkin flavor.
Daniellas Peppa
[email protected]I didn't have time to make the iced topping, so I just sprinkled some powdered sugar on the cookies before they cooled. They were still really good!
Asrar Uddin
[email protected]I'm allergic to nuts, so I substituted the pecans for chopped walnuts. The cookies were still delicious and nobody even noticed the difference.
Yuri Senko
[email protected]Overall, these cookies were pretty good. The pumpkin flavor was nice and the iced topping was a nice touch. However, I found them to be a bit dry. I think they would have been better if I had added a little more butter or oil to the dough.
Amo Man
[email protected]I love pumpkin cookies with a kick, so I added a teaspoon of cinnamon and a pinch of cayenne pepper to the dough. They were delicious!
Miss Baby
[email protected]These cookies were so good, I ate three in one sitting! The pumpkin flavor was subtle and the iced topping was the perfect amount of sweetness.
Sudhir K.C
[email protected]This was my first time making pumpkin cookies and they turned out amazing! The recipe was easy to follow and the cookies were a big hit with my family.
SD DINISLAM
[email protected]I used gluten-free flour and these cookies turned out great! They were soft and chewy, just like the real thing.
Madison Clewell
[email protected]I made these cookies with whole wheat flour and honey instead of sugar. They were still delicious and a healthier alternative to traditional pumpkin cookies.
Sf Farzana
[email protected]These cookies were easy to make and my kids loved them! They're the perfect fall treat.
Anima Islam
[email protected]I love pumpkin cookies and these were some of the best I've ever had! The iced topping was the perfect finishing touch.
Zorsay Poschjow
[email protected]These cookies were a hit at my holiday party! They were easy to make and everyone loved the festive pumpkin flavor. I'll definitely be making these again next year.