Iced Pumpkin Cookies

In celebration of the arrival of fall, my Mom and I made our Iced Pumpkin cookies on Sunday. We’ve made them every year in October for the past 7 years and I must say they were quite the confectionery delight. Notice I said “were”…;)

I took home 2 dozen cookie and now they are all gone 😦 I would eat one for breakfast, one after lunch and one right after dinner so they didn’t last very last long around me. I also shared them with with my co-workers so that helped out too. But I know that I did the most damage to that batch at home since my boyfriend isn’t a big fan of pumpkin – too bad for him but good for me! 🙂

I posted the recipe for you below. It is very simple and oh-so-worth it!

Pumpkin Cookies:

  • 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 (we replaced 1 cup of sugar with Truvia and you couldn’t tell the difference!)
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extractFrosting:
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract (we used orange extract instead for a more citrusy flavor :)Happy Fall!!
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