Skip to main content

See also:

Recipe for pumpkin cookies covered in a blanket of snow icing

Pumpkin cookies: Pumpkin cookies any time of the year made with canned pumpkin
Pumpkin cookies: Pumpkin cookies any time of the year made with canned pumpkin
cookietoperfection

Pumpkin recipes are most popular in the season of fall; however if you love the flavor of pumpkin, don’t torture yourself with a long wait. This pumpkin cookie recipe, with a blanket of snow frosting, is a great way to easily enjoy the pumpkin flavor all year long.

Pumpkin cookies with a blanket of snow icing
marzipanmoments

While pumpkin pies, bread and roasted seeds are all fabulous falls treats, these cookies use canned pumpkin puree; therefore you do not need fresh pumpkin. This pumpkin cookie recipe is a quick and easy way to get your pumpkin fix any time of the year.

Pumpkin cookies with a blanket of snow

Ingredients:

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

Preparations:

  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 a Tbsp. ball; 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.

Editor’s Notes:

  • Do not store in an airtight container, the cookies are very moist due to the pumpkin and closed storage will promote mushiness. They are perfectly fine on a plate on a table or counter for several days.
  • For the icing- to kick it up a notch, add a little cinnamon and sprinkle with pecan chips before icing sets.
  • For a sweeter cookie, add more pumpkin puree, a little more sugar and decrease baking time to 12 minutes.

Cookies are always a fun family treat, but surprising the family with a fall favorite in the middle of winter or summer will make everyone happy. These pumpkin cookies with a blanket of snow frosting are easy, tasty and will sure to be a cookies staple in your recipe box.

Enjoy.

Thanks for reading Raleigh Food! Click here to subscribe to this column and you’ll get an email each time a new article is published.

Do you ever wish you had the chance to write articles about things that interest you? Look into Examiner! It’s a great way to make some extra money and it’s a lot of fun. Follow this link and see if it’s right for you!