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Happy September! Lately, I have been going through some of my old posts and updating them, like my Glazed Pumpkin Cookie recipe. Eventually, I will replace the old pictures, until then I am reposting some of my favorites. My family loves these cookies!

I can’t believe that Thanksgiving is in 4 days. We are experiencing frigid temperatures this morning, so I decided to do some baking to warm up the house. I found a recipe for Pumpkin cookies here. I, of course, made my own little changes. These cookies also make it smell wonderful. I have my little helper this morning, Princess Katie. She loves to bake and for a 5-year-old she is quite good at it.

You’ll need:

Cookies:
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (it called for cloves I didn’t have any so I used ginger)
1/2 teaspoon sea salt
1/2 cup butter, softened
1 1/2 cups sucanat/sugar
1 cup fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:
2 cups confectioner sugar
3 or more tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

In a medium bowl mix together the flour,baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In another bowl cream the butter and the sucanat/sugar. Mine looks brown because sucanat is unrefined sugar cane. No worries it tastes the same.

Add pumpkin, egg, and vanilla. Mix.

Slowly include all the flour mixture.

Drop by tablespoon size onto a lined cookie sheet. My little Princess used her hands so they were very sticky.

Baked in a preheated 350 F degree oven for 15 – 18 minutes.

After they cooled we put them all on one cookie sheet to drizzle on the glaze,

In a small bowl mix the confectioner sugar, melted butter, vanilla extract and milk. Add as much milk as you need to get to the right consistency to drizzle. My little Princess used a spoon to drizzle the glaze. This is her favorite part 🙂

The icing hardens on the cookies so you can stack them to store. Keep in a closed container for several days. If they last that long. These are delicious cookies!

Print

Glazed Pumpkin Cookies

Course Dessert

Keyword baking, cookies, pumpkin

Prep Time 30 minutes

Cook Time 20 minutes

Servings 36 cookies

Calories 118 kcal

Author Diane

Ingredients

• 2 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger it called for cloves I didn’t have any so I used ginger
• 1/2 teaspoon sea salt
• 1/2 cup butter softened
• 1 1/2 cups sucanat/sugar
• 1 cup fresh or canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• Glaze:
• 2 cups confectioner sugar
• 3 tablespoons milk more if needed
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

2. In another bowl cream the butter and the sucanat/sugar.

3. Add pumpkin, egg, and vanilla. Mix.

4. Slowly include all the flour mixture.

5. Drop by tablespoon size onto a lined cookie sheet.

6. Baked in a preheated 350 F degree oven for 15 – 18 minutes.

7. After they cooled we put them all on one cookie sheet to drizzle on the glaze.

Glaze

1. In a small bowl mix the confectioner sugar, melted butter, vanilla extract, and milk. Add as much milk as you need to get to the right consistency to drizzle.

2. The icing hardens on the cookies so you can stack them to store. Keep in a closed container for several days.

Nutrition Facts

Glazed Pumpkin Cookies

Amount Per Serving (1 g)

Calories 118 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 92mg4%

Potassium 59mg2%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 15g17%

Protein 1g2%

Vitamin A 1155IU23%

Vitamin C 0.2mg0%

Calcium 14mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.