Iced Pumpkin Cookies – a delicious recipe with Flour, Baking Powder, Baking Soda, Cinnamon, Salt, Shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the first five ingredients together (flour through salt).
2
In a separate bowl, cream sugar and shortening. Add pumpkin, egg, and 1 teaspoon vanilla. Beat well.
3
Add dry ingredients all at once and stir gently to form a smooth batter.
4
Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 10 to 12 minutes at 350F.
5
For the icing:
6
Combine butter, milk, and brown sugar in a small saucepan. Bring to a boil slowly and let boil for two minutes, stirring constantly. Cool completely.
7
After mixture has cooled, stir in powdered sugar and 3/4 teaspoon vanilla.
8
One and a half recipes of frosting will ice two recipes of the cookies.
9
(Ice the cookies once they are slightly cool. Don't put cookies away until icing is well set.)
763
kcal
Calories
12
g
Fat
156
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 2 cups Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, and more.
Yes, Iced Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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