Monday, November 19, 2012

Iced Pumpkin Cookies as you know, I signed up for a cookie exchange on the SITS Girls forum of bloggers.

I decided that I wanted to try something different this time instead of making traditional chocolate chip cookies. According to Lucas, I should have stuck with Grandma Gert's chocolate chip cookie recipe.


I decided to make Iced Pumpkin cookies. These cookies remind me of fall. Our house smelled of spicy scents yesterday while I whipped up pumpkin, cloves, cinnamon and nutmeg.

Lucas helped me mix the incredients and decided that mid-way through mixing the "dough" that he didn't want to try one. "Pumpkin just isn't his thing."'s a cookie. Who cares what it tastes like!

The dough was a little more like thickend cake batter and I for sure thought that I messed something up. I dolluped dough on my cookie sheets and baked for 20 minutes like instructed.

While I waited, Ellie helped me make the glaze. She actually tried eating it out of the bowl once it was finished. lol. And I would too. I mean...who doesn't love confectioner's sugar, milk, and vanilla all mixed together?

So...we pulled the cookies out when the timer went "ding" and we placed them on our cooling rack. After 15 minutes, the cookies were cool enough to drizzle with the glaze. This is how they turned out:

They ended up being more cake-like than cookie-like. These little buggars were super moist and soft with just the right hint of fall spices and sweetness.

I'm not going to lie...out of 36 cookies, Ellie ate four, Justin ate one, I ate one and Lucas smelled one and said, "I'm not eating this!"

I packaged them up so that I could get them shipped off to OR today, but when I checked on them before putting them in the box, they were soggy. :( The moisture from these bad boys was trapped in its container. So...I'll be taking my original box home and swapping them out for the cookies at home that I was going to save for Thanksgiving.

Oh well. Lesson learned - do not put these cookies in an air tight container. They will get soggy! Let them sit out on a plate for a day or two. I promise...they will still be moist and melt in your mouth.

Servings: 36
Serving Size: 1 cookie 
Calories: 89
Fat: 3.2 g
Carbs: 14.1 g
Fiber: 0.5 g
Protein: 1.2 g
Points+: 2 pts

Here are your ingredients:

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup light butter, softened
1 1/2 tsp. Stevia (or 1 1/2 cups sugar)
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract


2 cups confectioners' sugar
3 Tbsp milk
1 Tbsp melted light butter
1 tsp. vanilla extract

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.  In a medium bowl, cream together the 1/2 cup of butter and Stevia (or sugar).  Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy.  Mix in dry ingredients.  Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven.  Cool cookies, then drizzle glaze with fork. 

To make the glaze, combine confectioners' sugar, milk, melted butter and 1 tsp. vanilla.  Add milk as needed to achieve drizzling consistency.  Enjoy!   


  1. They do look yummy! I'm sorry they ended up soggy :(

  2. Lesson learned, right? lol. At least they still tasted yummy! :)