Pumpkin Cookies And Icing
Moist, flavorful pumpkin cookies with warm cinnamon and crunchy nuts, perfect for fall gatherings or cozy afternoons, topped with creamy icing for an irresistible treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream butter or shortening and sugar together.
- Add pumpkin, egg, and vanilla; mix well.
- Add sifted dry ingredients; blend well.
- Stir in chopped nuts.
- Drop from teaspoon onto an ungreased cookie sheet.
- Bake for 10 to 12 minutes.
- Cool and frost.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. You can substitute chopped nuts with chocolate chips for a sweeter twist or omit them for a nut-free version. If you prefer a softer cookie, try reducing the baking time slightly. For extra spice, add a pinch of nutmeg or ginger. This recipe is also adaptable for gluten-free diets using a 1:1 gluten-free flour blend.
Serving Suggestions
These pumpkin cookies are delightful on their own but pair beautifully with a warm cup of tea or coffee. To elevate your dessert table, serve them alongside Grandma's Tea Cakes(Old Family Recipe) or a scoop of vanilla ice cream. They also make a festive addition to any autumn gathering or holiday celebration.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer on a cookie sheet, then transfer to a freezer bag for up to three months. To reheat, place cookies in a warm oven for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cookies And Icing contains roughly 843 calories, with 13g protein, 133g carbohydrates, and 23g fat. It is an excellent source of calcium (40% of the Daily Value), iron (29% of the Daily Value), and protein (26% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2878mg per serving (125% 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 puree instead of canned. Just make sure to cook and mash the pumpkin until smooth. You will need about 1 1/2 cups of fresh pumpkin to get the equivalent of 1 cup of canned. Drain any excess moisture to avoid a watery dough.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. Alternatively, you can bake the cookies and store them as mentioned. They also freeze well, allowing you to enjoy them later without losing freshness.
How can I make these cookies more festive for the holidays?
To make these pumpkin cookies more festive, consider adding a sprinkle of nutmeg or using colored icing to decorate. You could also incorporate festive spices like allspice or cloves. For a fun twist, try topping them with candy corn or seasonal sprinkles.
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).