Pumpkin Cookies

Anyone who knows me, knows that I have a serious pumpkin addiction. I bake with pumpkin often, from pie to scones and any other recipe I can find. When Pumpkin Spice lattes return to Starbucks, you can bet my wallet is suffering while my taste buds are overjoyed. I even have a pumpkin candle lit right now. So naturally I just assume everyone loves pumpkin as much as I do because I couldn't possibly understand why anyone would feel otherwise. Part of my holiday baking this year included pumpkin, of course. It's been a few years since I've made these pumpkin cookies, which are super tasty. Calling them a cookie is a bit of stretch. They have a cake like texture because my main man pumpkin brings lots of moisture to the baking party. I found the recipe on allrecipes.com, where I find a lot of recipes on-line. There's no complex baking skills required. Mix your dry ingredients in one bowl, your wet in another. Make the icing while the cookies are baking and ice when they've cooled.


Here's the recipe:


  • 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 confectioner's sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  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 tablespoonfuls; 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 confectioner's sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

I roll these bad boys into balls and then flatten them a little to get a "prettier" shape. When they had cooled, I spooned the icing into a squeeze bottle and used the bottle to ice the cookies. If you ice the cookies like I did, you're going to have half a bottle of icing left over, so feel free to halve the icing recipe. I pair these cookies with this tea. Or my budget and decaf alternative (which goes on clearance when it's no longer pumpkin season and can be found at grocery stores) from Stash. Pumpkin overload achieved.




P.S. The candle is from Crate & Barrel and smells AMAZING. (Thanks mom!)

xx Allison