Frosted Pumpkin Cookies
Frosted Pumpkin Cookies are moist, flavorful treats combining pumpkin spice flavors with chewy raisins and crunchy nuts. Perfect for fall gatherings or everyday snacking, they offer a delightful blend of sweetness and warm spices, topped with a creamy frosting that complements the rich pumpkin base.
Ingredients
Instructions
- Mix together shortening, sugar, eggs, and pumpkin.
- Add flour, baking powder, salt, cinnamon, nutmeg, ginger, raisins, and chopped nuts. Mix all ingredients thoroughly.
- Drop heaping teaspoonfuls of dough onto greased cookie sheets.
- Bake at 350°F for 15 minutes.
- Allow cookies to cool before frosting.
Tips & Substitutions
For added moisture, consider substituting half of the shortening with unsweetened applesauce. You can also replace the raisins with chocolate chips for a sweeter twist. If you prefer a spicier flavor, increase the cinnamon and nutmeg slightly. Ensure the pumpkin is well-drained to prevent overly wet dough. This recipe can easily be adapted for gluten-free diets by using a gluten-free flour blend.
Serving Suggestions
These frosted pumpkin cookies are perfect for fall gatherings or holiday parties. Serve them alongside a warm beverage like chai tea or apple cider. They also pair beautifully with Lemon Icebox Pudding for a delightful dessert spread. For an extra touch, top with cream cheese frosting or a simple glaze for added sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 5 minutes to restore softness.
Nutrition & Diet Analysis (per serving)
Each serving of Frosted Pumpkin Cookies contains roughly 1512 calories, with 12g protein, 104g carbohydrates, and 122g fat. It is an excellent source of dietary fiber (96% of the Daily Value), calcium (42% of the Daily Value), and iron (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2477mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it until smooth. One cup of canned pumpkin is equivalent to about 2/3 of a medium-sized fresh pumpkin. Just ensure it's well-drained to avoid excess moisture in the cookies.
What can I substitute for the nuts?
If you're looking for nut-free alternatives, you can use sunflower seeds or pumpkin seeds for added crunch. Alternatively, you can omit the nuts entirely and increase the quantity of raisins or chocolate chips to maintain texture.
How can I make these cookies more frosted?
To make these cookies more frosted, simply increase the amount of frosting you apply. You can also experiment with different types of frosting, such as cream cheese frosting or buttercream, to enhance the flavor. Just be sure to let the cookies cool completely before frosting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).