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Pumpkin Spiced and Iced Cookies

This post is done by Cassie, who was so so nice to do a little guest post, and provided this yummy Pumpkin Spiced and Iced Cookies recipe for me while I was sick. 

So, I’m not a great cook. But I do love to bake, especially when it’s a good recipe. Since I love dessert, I’m always on the lookout for good sweets. And when there’s pumpkin involved, it’s even better. These seem to be perfect every time I make them- always soft and yummy, even if they spend just a little too much time in the oven.

Can You Freeze Butter Cream Frosting?

Butter cream frosting will freeze very well.

Store the frosting in an airtight container or even in a freezer bag.

Freeze for up to 3 months.

Can You Freeze Pumpkin Puree?

You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.

Pumpkin puree will keep for several months in the freezer.

Do Walnuts Provide Protein?

Walnuts are not only a source for protein, the also contain monounsaturated fats, and have high amounts of omega-3 fatty acid.

These fatty acids promote heart health.

Pumpkin Spiced and Iced Cookies

Pumpkin Spiced and Iced Cookies

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 48

Ingredients

For the Cookies

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice I didn't have any so I just put in a pinch of nutmeg and ginger, and two pinches of cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter 2 sticks, or margarine, softened
  • 1 cup granulated sugar
  • 1 can 15 ounces pure pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups baking chips semi-sweet chocolate
  • 1 cup walnuts chopped, optional. I don't use them

Vanilla Glaze

  • 1 cup powdered sugar
  • 1 to 1 1/2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 375.
  • Grease cookie sheets.
  • Combine flour, pumpkin pie spice, baking powder, baking soda and salt in 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 chocolate chips and nuts.
  • Drop by rounded tablespoon onto prepared baking sheets.
  • Bake for 15-20 minutes or until edges are lightly browned.
  • Meanwhile, mix the vanilla glaze in a small bowl.
  • While cookies are still warm, drizzle the glaze on the cookies. Then allow to cool.
  • Enjoy!
Nutrition Facts
Pumpkin Spiced and Iced Cookies
Amount Per Serving (1 g)
Calories 154 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 79mg3%
Potassium 29mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 128IU3%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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2 comments

  • I have been making these for a couple of years – found the recipe on Libby's (pumpkin) website. They make a tun (like 6 dz) and are super yummy. They disappear really fast too – probably my most requested cookie recipe.

    • Reply
  • Those look yummy. Everyone always likes pumpkin cookies, right?!

    • Reply

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