“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Iced Pumpkin Cookies


2 ½ cups Flour 1 tsp. Baking Powder
1 tsp. Baking Soda 2 tsp. Cinnamon
½ tsp. Nutmeg ½ tsp. Cloves
½ tsp. Salt ½ cup Butter, softened
1 cup Sugar ½ cup Brown Sugar
1 cup canned Pumpkin 1 egg
1 tsp. Vanilla
2 cups Powdered Sugar 3 TB Milk (may need more if icing is too thick)
1 TB melted Butter 1 tsp. Vanilla
"He must become greater; I must become less" John 3:30 NIV


Created on October 26th, 2009

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg,  cloves, and salt. Set aside.

In a large bowl, beat on medium high speed butter and sugars until light and fluffy.

Add pumpkin, egg and vanilla, beat until creamy.

Mix in dry ingredients.

Using cookie scoop, drop onto ungreased cookie sheet.

Flatten slightly with bottom of cup dipped in sugar.

Bake for 15-20 minutes.

Allow to cool for 5 minutes before removing to wire rack.

Once cool – spread icing on top of cookie.


Icing Directions:

While cookie is baking, combine powdered sugar, milk, butter and vanilla in a medium mixing bowl. Add more milk to get desired consistency.
Ice cookies once cool.

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