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    You are in: Home / Recipes / Iced Pumpkin Cookies Recipe
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    Iced Pumpkin Cookies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    cassie_bess's Note:

    These delicious cookies have always been my favorite for the holidays, but you can make them anytime of the year.

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    Serves: 60



    Units: US | Metric




    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Cream the shortening and sugar in standup mixer.
    3. 3
      Add pumpkin and egg.
    4. 4
      Stir slightly to incorporate.
    5. 5
      Combine flour, baking soda, cinnamon and salt.
    6. 6
      Mix this into the creamed mixture.
    7. 7
      Gently stir in the butterscotch morsels, walnuts and raisins.
    8. 8
      Spoon the cookie dough onto ungreased cookie sheets.
    9. 9
      Bake 10-12 minutes.
    10. 10
      For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
    11. 11
      Let cool.
    12. 12
      Then stir in confectioners' sugar and vanilla.
    13. 13
      Let cool a bit (don't let it get hard!), then frost cookies.

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    Ratings & Reviews:

    • on October 19, 2003


      These cookies were awesome! I am not a big fan of raisins, so I left them out. I also didn't frost them, thought they tasted good enough without the frosting. I made the frosting but ended up not using it. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 26, 2003


      This cookie is a STANDOUT! I plan to add it to my regular holiday cookie list, but the thing I like is that these can also be used around October and Thanksgiving. They don't freeze all that well--the cookie stays fine, but the frosting changes consistency. Still, they taste delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2005


      I choose this recipe because i had run out of brown sugar (I used a different frosting: 1/4 c butter, 2 1/4 c powdered sugar, 3/4 teas vanilla extract, 1 T milk {times two}). I had a 15 ounce can of pumpkin and dumped the whole thing in, ommitting the nuts, raisins, and butterscotch. It was incredibly good and moist. It was cakier and alittle spongy, perfect for the thick iced topping I had for it. Thank you very much, this will be used again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Iced Pumpkin Cookies

    Serving Size: 1 (31 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 135.8
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.4 g
    Cholesterol 6.6 mg
    Sodium 54.4 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 0.3 g
    Sugars 14.2 g
    Protein 1.0 g

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