Basic recipe for Iced Pumpkin Cookies that makes such a moist cookie it melts in your mouth! Easy Thanksgiving Day dessert idea.
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Hello! Before it’s too late, I want to share a fall-inspired cookie recipe, but there’s a little story to tell first. I used to have a recipe card for Iced Pumpkin Cookies in my recipe box. It was old and stained, but still readable. I know it was there like I know my own name.
When I went to look for it a few days ago, it was gone. I sat and looked through every single card, slip of paper, and torn magazine page in my box. It was not there. So…I wasn’t sure what to do. After all, that was MY pumpkin cookie recipe. So I went on a hunt through my old cookbooks. I found the next best thing in a cookbook that was my grandmother’s. It’s called Betty Crocker’s Cooky Book.
Sure enough, there on page 30, was this basic, very-close-to-my-own pumpkin cookie recipe. I made just a few updates, and left out the raisins. Here’s what I came up with.
Iced Pumpkin Cookies
- 1 1/2 cups packed brown sugar
- 1/2 cup shortening
- 2 eggs
- 1 15 oz. can of pumpkin puree
- 2 3/4 cups Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- Preheat oven to 375 degrees F.
- With an electric mixer, beat the brown sugar, eggs, shortening, and pumpkin.
- In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
- Slowly add dry ing. to pumpkin mixture.
- Beat well. Fold in walnuts by hand.
- With a 2 in. scoop, put onto cookie sheets.
- Bake 12 - 15 min.
- Cookies are done when tops crack and bottoms are lightly browned.
- Ice when completely cool.
- Icing: Stir 1/2 cup softened butter with 1 1/2 cups powdered sugar. Add 2 tablespoons milk. Stir until smooth. Add more milk, 1 tablespoon at a time, until desired consistency.
The Best Iced Pumpkin Cookies
These cookies are simply amazing, and so moist they almost melt in your mouth. You could leave the icing off, but honestly, it adds the perfect finishing touch. A good substitute for the icing would be a sprinkling of powdered sugar. This iced pumpkin cookies recipe uses basic pantry ingredients. If you have a can of pumpkin, head to the kitchen, because you are good to go.
If you are looking for another easy pumpkin treat, here’s my pumpkin bread recipe. This recipe is very simple too, and makes enough to freeze or give away. It’s also very moist and has the perfect texture. I make this every September, early in the month, and it completely gets me in the mood for fall. There’s nothing like the smell of pumpkin baking in the oven!
Thanks for stopping by…see you soon!