Fall Favorite Features: Iced Pumpkin Cookies

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Before Jack left for Holiday Island, he wanted to share some Pumpkin Cookies with Tom. We used the recipe that Angie was kind of enough to share.

Here is the recipe and link:

Iced Pumpkin Cookies

Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 1 Hr 20 Min

Original Recipe Yield 3 dozen


  • 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 ground cloves
  • 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

For Icing:

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. 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.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Some changes: I used the entire 15oz can of pumpkin puree, and used around 4 tsp pumpkin pie spice instead of all the different spices.  I also use soy milk instead of milk in nearly all my recipes, because I don’t drink milk.

They turned out wonderful. I ate about 4 after the icing had hardened slightly. I made these for the hoots and for a pot-luck. They were pretty successful.

These stay really moist, so keep them in a breathable container, like paper bags. I didn’t have any paper and someone kept closing the lid on my container at the pot-luck. The cookies got kind of soggy, almost like they weren’t done. But if you leave them open they stay moist for around 3 days. They do go stale eventually if you don’t store them properly. I heard that you can freeze them for about a month, then warm/thaw the ones you want before adding icing.

Plush Hoots eating Pumpkin Cookies

Tom and Jack enjoying the cookies

Tom and Jack shared their cookies and also exchanged stories of Holiday Island.

If you try out this recipe please feel free to share your experiences in the comment section bellow or on facebook.

~Creative Crafting Everyone!

P.S.  Holiday Hoots are being hatched each season. Check out my Etsy Shop to see what’s new in the nest.

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