Iced Pumpkin Cookies


"Really good cookie recipe for fall, just crunchy enough. I have varied the add-ins such as dates for raisin etc. Sometimes adding orange food coloring to the icing."
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40 min servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. preheat oven to 350 deg.
  2. Cream butter and sugars together until smooth, add in pumpkin, vanilla, and eggs one at a time. Mix together flour, salt, baking soda/powder and pumpkin spices in a small bowl. Slowly stir into butter mixture until smooth. Add nuts and raisins. Drop by spoonfull on lightly greased cookie pan spacing 2 inch. Bake for approx. 10 min. cool on wire rack while preparing icing.
  3. Icing:
  4. Mix together sugar, butter and vanilla until smooth slowly adding in orange juice. Using only enough of orange juice to make desired consistancy of icing.
  5. decorate cooled cookies with icing and sprinkles.
  6. refrigerate if desired.


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