I know I am in the minority when I say that I’m not obsessed with pumpkin flavors in the fall season!! BUT, I am obsessed with what I consider the BEST fall cookie, Pumpkin Spiced, Iced Cookies. This is a pumpkin flavored cookie that I look forward to every year!
I’m not really sure why pumpkin lovers just to eat pumpkin flavored items year round, but I guess they don’t really crave it until it gets cooler out! Or, they just don’t make anything from scratch at home and have to wait for retailers to go all out pumpkin with their products!!
Personally, I think of it as a good way to moderate how many cookies I eat!! If I only make them a couple times in October and November, then they can’t do too much damage to my waistline!! Because trust me, these are so good, they won’t last long!! I easily ate a dozen in one day when I made these a couple weeks ago!
So, I will warn you it makes a large batch! While I didn’t count how many I made, the recipe says it makes 5 1/2 dozen. This is a hand written recipe from my mom, so I’m actually surprised it even says how many it makes!!
Now, I made these as a thank you gift for some neighbors, so we at least gifted a dozen to them. I did not make them gluten free, so my daughter couldn’t eat them. That left 3 of us to enjoy A LOT of yummy cookies!
If you haven’t figured it out, I am a rule follower! So, you may be surprised that the last time I made these I strayed from the recipe! 😂 The recipe calls for 1/2 wheat and 1/2 all purpose flour. I don’t keep wheat flour on hand anymore since my daughter’s Celiac diagnosis, so I used all white flour this time. They turned out amazingly, so if you don’t have any wheat flour on hand, then don’t stress about it!!
I have made these a few times with the 1 to 1 gluten free flour. Both times they have turned out well! The only reason I didn’t make this batch gluten free was because I was making them as a thank you gift. Gluten free, 1 to 1, flour can make a difference in your baked goods. I have not tried these with any other gluten free flour or flour combinations like chick pea flour, coconut flour, etc.
I am always watching what I eat, so typically when I make cookies I don’t use as many chocolate chips as the recipe calls for. But, I do suggest using a whole package the first time you make them. I guess, personally I always follow a recipe exactly the first time and then when I make it again take liberties if I think I can cut out some calories!
The recipe does call for chopped walnuts. I do think they have an impact on flavor. I chop mine up with THIS! I got this gadget as a wedding gift almost 24 years ago!! I really do love Pampered Chef products!! Looking back at the pictures, I used my rubber scrapper, scoop, baking stone, nut chopper, all from Pampered Chef!
I almost always cook on a baking stone! I learned a long time ago that it is really hard to burn items on the stone!! Once your cookies are done cooking I would transfer them to a cooling rack. You can lay wax paper underneath, nothing, or my mom often put a towel under the cooling rack to catch drips.
Let the cookies cool before drizzling them with the icing. Otherwise, the icing wants to melt right off! I did use a little more milk than the recipe called for. But this is a drizzle of frosting, we are not frosting them like cupcakes!
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Recipe
Pumpkin Spiced, Iced Cookies
2 1/4 cup flour (use 1/2 wheat/ 1/2 regular)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. pumpkin pie spice
1 c. butter, softened
1 c. sugar
1 (16oz.) can solid pack pumpkin
2 eggs
1 t. vanilla
1 (12 oz.) pkg. ( 2c.) semi-sweet choc. chip
1 cup chopped walnuts
Glaze:
1 c. confectioners’ sugar
1 T. milk
1/2 t. vanilla
In small bowl, combine flour, b.p., b.s., salt & spice. Beat butter & sugar. Add pumpkin, eggs & vanilla. Add flour. Stir in choc. chips & nuts. Place on a well greased cookie sheet. Bake 375 for 18 to 20 minutes. Let stand 5 min. Remove and let cool. Add glaze.
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Enjoy baking these delicious Pumpkin Spiced, Iced Cookies!! Want another delicious recipe from my mom? Try these cinnamon rolls!
