Iced Pumpkin Cookies

Joyful Fall! We are celebrating the start off of pumpkin period with some delectable pumpkin cookies. These beauties are super smooth and pillowy and are positive to be a crowd-pleaser with your mates and people. We will certainly be baking a couple of batches of these for Thanksgiving this weekend! Introducing the pumpkin puree does a lot more than just make them festive – pumpkin is a loaded source of fibre, vitamin C, potassium, and beta-carotene! Your physique can use beta-carotene to make vitamin A, which is a potent antioxidant for eye wellbeing and pores and skin wellbeing. Considering the fact that this recipe only utilizes ½ cup of pumpkin puree you could be asking yourself what you can do with your remaining puree. Look at out these mouth watering recipes underneath that use pumpkin puree!


  • 1 cup all-goal flour

  • ½ cup pumpkin puree

  • ½ cup brown sugar

  • ¼ cup melted coconut oil

  • 1 tbsp unsweetened apple sauce

  • ½ tbsp vanilla extract

  • 1 tsp baking powder

  • ½ tsp baking soda

  • Pinch of salt

  • 1 tsp cinnamon

  • ⅛ tsp cloves

  • ⅛ tsp ginger

  • ⅛ tsp allspice

  • ⅓ cup powdered sugar

  • 1 tsp butter, melted

  • 2-3 tsp milk (much more or a lot less depending on desired icing consistency)


  1. Preheat oven to 350 F/180 C.

  2. In a huge mixing bowl mix pumpkin puree, brown sugar, coconut oil, and apple sauce, vanilla extract.

  3. In a medium mixing bowl combine flour, baking powder, baking soda, salt, and all spices.

  4. Fold the dry components into the wet elements and mix till thoroughly blended.

  5. Use a cookie scoop or spoon to divide the dough up on a lined baking sheet. Use a fork to flatten the cookies.

  6. Bake for 10-12 minutes, and let cool.

  7. In a compact bowl combine the powdered sugar, melted butter and milk collectively and once the cookies have cooled, drizzle the icing in excess of the cookies.

Delight in

Leave a Reply