READY IN ABOUT 1¼ hrs

Pumpkin Spiced and Iced Cookies

Read Reviews (82)

"Pumpkin Spiced and Iced Cookies offer the moistness of pumpkin pie with the chocolatey sweetness of chocolate chips. Try these for a Halloween party or a children's dessert at Thanksgiving." — Libby's® Pumpkin

Directions

PREHEAT oven to 350 degrees F. Generously grease a baking sheet; set aside.
COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Drizzle or spread with Vanilla Glaze.

Kitchen-Friendly View

PREP 20 mins
COOK 54 mins
READY IN 1 hr 14 mins

Footnotes

FOR VANILLA GLAZE
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Reviews More Reviews

Most Helpful Positive Review

Sep 23, 2008

Why have more people not tried these? They are amazing, absolutely delicious! I have them coming out of the oven now and they are gone before the next batch comes out! A few suggestions: If you do not want them so cake-like, substitute all or some of the white sugar for brown, and use melted butter. I would either double or triple the spices as well. I'm not a huge spice fan but I tripled it and they came out FANTASTIC! Also, I think the cookies need an entire teaspoon of salt, opposed to 1/2 a teaspoon. Get cooking! You will not regret making this cookie! P.S. Here are a few things I played around w/ with these cookies.. In some batches, I rolled the cookies in a sugar/cinnamon/nutmeg mix (it's kind of hard since they are soo soft, but worth it!), and I used canned cream cheese icing that I melted on some of them, and also sprinkled cinnamon/nutmeg ontop of the iced cookies! DELICIOUS!!

—Alexandra Bill

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Most Helpful Critical Review

Dec 03, 2010

I was looking for a harder cookie and these were a bit too soft, yet very tasty!

—pinkimmie

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104 Ratings

Dec 18, 2003

I made this recipe as a Halloween treat for the people I work with. I doubled everything and ended up with over 6 dozen cookies. They were gone before noon. And I've had at least five people request the recipe.

—practicemakesperfect

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Oct 17, 2005

This may very well be the best cookie I've ever had! They were moist and tender and my husband even preferred them over chocolate chip..his favorite! I did add at least 1 tsp and a half of cinammon as well as the pumpkin spice, and instead of chocolate chips I used Nestle white morsels. For the icing I added close to 2 tsp of cinammon as well to the sugar, vanilla and milk and just drizzled a bit over each cookie....ohmigosh! Everyone raves over these...I think they'll be a new holiday tradition. Make These Cookies!

—LIAMSMAMA

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Nov 13, 2009

I used 1.5 tsp of cinnamon and .5 tsp ginger instead of the pumpkin pie spice, also subbed 1/2 brown sugar for white. The dough was very moist, more like a super thick batter. I didn't ice them. Yummy!

—harriet93

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Nov 02, 2008

Wow, I have no complaints about this recipe at all. So delicious and makes my home smell like the holidays too! I had my doubts at first because the mixture wasn't typical cookie dough texture, but my doubts were gone once I pulled the first batch out of my oven. They are more "cakey" than regular cookies so if you are a fan of the crunchy cookies than this might not be for you. The only things I changed was I used my own pumpkin puree and added almonds instead of walnuts (I was out of walnuts). I also used a bit more pumpkin pie spice than the recipe called for. I used the Pumpkin Pie Spice II on this site. A+ recipe!

—Jeannine

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Oct 04, 2010

These are tasty, but a little goes a long way. That's good, in a way, since I can't sit and eat a lot of them. I cut the chocolate chips by 1/4 and still felt the chocolate was overpowering. I tinted the glaze orange for a fall appeal. If I make these again, I will probably use one bag of mini chocolate chips.

—Pam-3BoysMama

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Dec 22, 2008

Fantastic! The cookies were very moist and had an excellent combination of flavors. I cut the amount of chocolate chips in half and it was still plenty. Also, I added cinnamon to the frosting and it was sooo good! They flew off of my cookie platter at work!

—Chef Ladie

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Nutrition

Calories
232 kcal
12%

Carbohydrates
28.3 g
9%

Cholesterol
25 mg
8%

Fat
13 g
20%

Fiber
2.3 g
9%

Protein
3.3 g
7%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Spiced and Iced Cookies

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 232
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 6.8g 34 %
Cholesterol 25mg 8 %
Sodium 101mg 4 %
** Potassium 89mg 3 %
Total Carbohydrates 28.3g 9 %
Dietary Fiber 2.3g 9 %
Protein 3.3g 7 %
Sugars 20.1g
Vitamin A 38 %
Vitamin C < 1 %
Calcium 2 %
Iron 6 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 3 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.