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Iced Pumpkin Cookies

Iced Pumpkin Cookies
Makes:
60 cookies (5 dozen)
Prep Time:
30
minutes
Total Time:
42
minutes
Vegetarian
based on
402 reviews
These Iced Pumpkin Cookies are moist and delectable! The icing flavored with rum adds an intriguing flavor.

In this recipe:



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Ingredients:

  • COOKIES
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 2 cups vegetable shortening
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs
  • 4 teaspoons vanilla extract, divided
  • 2 cups raisins
  • 1 cup nuts, chopped
  • FROSTING
  • 2/3 cup butter, softened
  • 3 teaspoons to 4 rum extract
  • 4 cups powdered sugar
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

Directions:

FOR COOKIES:
PREHEAT
oven to 350° F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

FOR FROSTING:
BEAT
butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).


Reviews:

Review This Recipe
  •  Star(s)

    Incredibly Moist Cookie

    S. Schroder from WAYZATA, MN

    I was a little concerned about how soft the batter was for this one, but the cookies baked up fine and are incredibly moist. I found the frosting a little sweet, however, so next time I plan to soak the raisins in rum and skip the frosting.

  •  Star(s)

    Great cookie

    Jennifer Islam from Milwaukee, WI

    This is a very soft moist cookie. I made them for a family reunion and everyone raved over them. My husbands aunt even begged me for the recipe. I did subtitute dried cranberries instead of the rasins. It adds a nice tartness to the pumpkin flavor.

  •  Star(s)

    Iced Pumpkin Cookies

    Jeanne Porter from Huntertown, IN

    I've held onto this recipe to try for over two years and today was the day. I love the moistness of the cookie. I remind myself that with the pumpkin, raisins and nuts that it is nutritional because one is not enough. I liked the icing and was glad that I only used 3 teaspoons of rum extract or it would have been too powerful of a flavor for me. I'm taking some to work tomorrow to share and see what my coworkers think.

  •  Star(s)

    Son's Favorite

    Liz Ramirez from TX

    These cookies are absolutely delightful, flavorful and a definite crowd pleaser. I omit the nuts, raisins and frosting. Instead I top each with half a pecan and then bake. These are my teenage sons favorite. I usually use 2 cups whole wheat flour and 2 cups white flour.

  •  Star(s)

    Sweet Treat

    Christy Riggs from Coeur D Alene, ID

    These were very delicious-even without the frosting! Great after school snack--and somewhat healthy as well.....

  •  Star(s)

    Great Cookies

    Diane Velasquez from Northlake, IL

    I changed the recipe to use cream cheese frosting instead of the vanilla frosting.

  •  Star(s)

    Iced Pumpkin Cookies

    L Street from MACOMB, MI

    I made these cookies for an afternoon get together with my girls friends to plan a cookie exchange...they were a great hit. I gave the recipe to all who were there. I will certainly make these cookies again!

  •  Star(s)

    WONDERFUL PUMPKIN COOKIES!

    Betty Pendley from Palmetto, FL

    I MADE THESE COOKIES FOR A SENIOR POTLUCK DINNER & EVERYONE RAVED ABOUT HOW DELICIOUS THEY WERE & WANTED THE RECIPE. THESE COOKIES ARE PERFECT FOR SENIORS WHO PREFER SOFT COOKIES AS OPPOSED TO HARD, CRISP COOKIES. THEY ARE GREAT ANYTIME AS A SPECIAL TREAT. ICING NOT NECESSARY, BUT,SURE IS GOOD! TRY THESE COOKIES!

  •  Star(s)

    great cookie

    ann lester from Clear Lake, IA

    I tried this recipe when I was pregnant and even though I messed up on the frosting, everyone else said they tasted great.

  •  Star(s)

    Great for people with Dairy Allergies

    Heather S from Burbank, CA

    Not only do they taste great fresh-baked, they last a long time too! So it's perfect for holiday gifts. And I make them without the icing to give to people with dairy allergies.

  •  Star(s)

    DELICIOUS

    Mika Jenkins from Pocatello, ID

    This recipe makes a moist, flavorful cookie. I substitued chocolate chips for the raisins and only put icing on half of them. Let me tell you that they are wonderful either way. What a great recipe.

  •  Star(s)

    Iced Pumpkin Cookies

    Linda Coronado from Los Angeles, CA

    I have been making these cookies since my kids were small, and they are 41, 39 and 21 years old! I saw this recipe in a magazine, and since they love pumpkin - I said why not. I made them about 5 days ahead of Christmas and put them in a tight fitting tin and they were better then the day I baked them. I had lost all my Christmas cookies and was so happy to see your ad a magazine, with a photo of them in it. And pumpkin apple butter, wow, haven't had that since I was a kid! Now I'm going to make for my grandson. Just remember to make several days ahead of serving them.

  •  Star(s)

    WOW These Cookies are GREAT!!!

    margie martinez from BELLFLOWER, CA

    Made these cookies for a coming bake sale, the only problem I am having is after I tasted one I just can't resist tasting another and yet another.(for taste consistency of course!)

  •  Star(s)

    Good cookies

    Jessica Amphion from ZACHARY, LA

    We actaully liked the cookies without the icing. I accidently went to bed before putting the cookies up and they were still moist in the morning!

  •  Star(s)

    The cookie that eats like a cake

    Chris Emery from VERNON, CT

    These cookies are like miniature cakes. They're fluffy and moist. My older son wants to know how I get them to bake up so nice. They go well with coffee, tea or a glass of milk.

  •  Star(s)

    Iced Pumpkin Cookies

    Lisa Kritz from TEMECULA, CA

    Good, Makes a big batch. The icing my kids really loved. Easy to make.

  •  Star(s)

    Yum Yum

    Julia Kemink from MILFORD, MA

    I baked these cookies for our party and everyone wanted the recipe. I told them where they could go to find this one and other wonderful recipies. I loved these cookies and they are very easy to whip up!

  •  Star(s)

    Very addicting!

    Robert Hicks from CHITTENANGO, NY

    Wow! These cookies are addicting, morning, noon or night (and our 2 Bichon k-9's think so too!) I tried an easy twist for spreading the thin frosting; using a silicone basting brush(no bristles in teeth)to apply it. Saves alot of time and worked great for me.

  •  Star(s)

    Iced Pumpkin Cookies

    ERIS BLANTON from MART, TX

    Iced Pumpkin Cookies, the cookies were fun to make. and very tasty. MY whole family loved them.

  •  Star(s)

    Iced Pumpkin Cookies

    Nann Thomson from AVON, CT

    Great recipe that I have used at home and with my ProStart culinary arts students. Substitute orange extract and add grated orange rind to the icing. Yum!

  •  Star(s)

    Cannot stop eating them

    DIANA Wilbert from Junction City/KS

    I've made this recipe for family, friends, and even kids. Anyone who likes pumpkin loves these cookies! There easy to make and fill your home with a delicious autumn aroma! Yumm!

  •  Star(s)

    Perfect ending

    Elizabeth Halfman from DAVENPORT, IA

    I can always count on verybestbaking.com to help me solve my baking needs. Once again thank you for a great recipe.

  •  Star(s)

    Iced Pumpkin Cookies

    Angie Miller from WARNER ROBINS, GA

    These are the most wonderful pumpkin cookies that I have ever made. I just got done baking them, and the kids came in and started eating them before I even got them iced. I didn't use the rum flavoring, I just used the butter cream icing and they are wonderful, plain or iced. This is one that I will continue to make time and time again. Thank you for such a wonderful recipe.

  •  Star(s)

    Pumpkin iced cookies

    MARY MORGENSTERN from Nokomis, FL

    I made these and took them to a cook-out and was amazed at how fast they disappeared.

  •  Star(s)

    iced pumkin cookies

    carol salva from LORAIN, OH

    My Mom made these one year at christmas time cuz she had extra pumpkin from her pumkin rolls it was a big hit.... now that is her most popular cookie she makes......

  •  Star(s)

    A new family favorite

    lori ann M from APOLLO, PA

    This is the perfect cookie for those cooler autumn nights. Goes great with a fresh cup of coffee

  •  Star(s)

    iced pumpkin cookies

    cathy foreaker from OKLAHOMA CITY, OK

    delicious. my family and office staff love these moist cookies.

  •  Star(s)

    Best Ever Pumpkin Bars

    Becky Bruns from Great Falls, MT

    We thoroughly enjoyed these bars and they have become a family favorite. Always moist and chewy. Great travelers for lunch boxes and snacks on the run.

  •  Star(s)

    Superb Pumpkin Cookies!

    Lisa Hamp from ANDREAS, PA

    I've never had pumpkin cookies but we love pumpkin so decided to try these. They are absolutely wonderful. Everyone just loved them and asked me to make more.

  •  Star(s)

    Iced Pumpkin Cookie Deluxe!

    Jeanne Hunt from Oswego, NY

    The best ever - so easy to make and everyone loved them. I've had to make them multiple times for my coworkers and for two bake sales!

  •  Star(s)

    Iced Pumpkin Cookies

    LINDA COPNEY-OKEKE from HAMDEN, CT

    These cookies are the best! I've always loved pumpkin cookies for the holidays, but these iced ones were very tasty. I added some cinnamon to the icing and everybody asked for them again this year!

  •  Star(s)

    Wonderful Iced Pumpkin Cookies

    LOUANN SMITH from Plano, TX

    Great results from this easy to follow recipe! Tasty, wholesome and health Iced Pumpkin Cookies! Much better than I anticipated! Thank you Nestle!

  •  Star(s)

    The disappearing cookies

    B Chamberlin from Everett, WA

    I have made these cookies several times using this recipe. Everytime I make them they disappear very quickly. This is a recipe that I have shared alot. I do not however add the raisins or nuts. I prefer them plain. I have also used vanilla rum in the icing. A nice twist. This is a keeper.

  •  Star(s)

    The disappearing cookies

    Becky C from

    I cannot seem to make enough of these cookies. These cookies are loved by all. Even those that say they don't like cookies. HMMM. Make you wonder. Try them you will love them.

  •  Star(s)

    Absolutely the Best

    Wannette Terry-Crouch from DETROIT, MI

    I looked at all the reviews before making the cookies and decided that chocolate chips would better than raisins. None of my friends thought they would like the cookie. The next day after everyone took some home I got phone calls saying how good the cookie really was.

  •  Star(s)

    Iced Pumpkin Cookies

    TARA DAWSON from HEFLIN, LA

    Super good, easy cookie, with a nice soft texture. Recipe makes a large batch of cookies, everyone at our holiday dinner loved them. Sent some with grand daughter to out of town grandma and she called for the recipe too!

  •  Star(s)

    The Best Pumpkin Cookies Ever

    cindy stewart-birdwell from NICHOLASVILLE, KY

    These are it! These are the best pumpkin cookies I've ever had....everyone I give them to, agrees! Soft, flavorful, just right on the spice...wonderful. My husband nearly ate the whole batch himself! Time to make more!! Also found that you don't need to ice them, they're THAT good!

  •  Star(s)

    Pumpkin Chef

    Denise Hernandez from PembrokePines, Florida

    This cookies are so great to make for your kids on any time of the year. I will make on Thanksgiving or on Christmas.

  •  Star(s)

    Awsome cookies

    DANA JOHNSON from TULSA, OK

    My husband and I LOVE these cookies. I don't ice them....they are great without it!

  •  Star(s)

    Iced Pumpkin cookies

    Joan Randall from CAPE CORAL, FL

    These are wonderfully flavored cookies that can be made anytime of the year. I will add caramel, swirled chips in the next batch for a slightly different twist,as it is always fun to tweak a recipe.

  •  Star(s)

    easy to make and very good

    marianne pruskowski from Meadville, PA

    These cookies are very good. Very easy to make and the texture is a soft cookie. They were a hit at my workplace and at home.

  •  Star(s)

    YUM!

    Christina Carter from FAIR OAKS, CA

    I have tried other pumpkin cookie recipes before and they have been alright. I have been searching for a really good one, and I have finally found it. These cookies are AMAZING, the perfect combo of pumpkin and spices, and the raisins and nuts add wonderful flavor and texture. My sister, who has always been my toughest food critics, took one bite and told me that these were her new favorite cookie. Everyone who has tried one has loved them, most of all me!

  •  Star(s)

    Awesome

    Arlene Doll from HEALY, KS

    These were a real treat for the family this past week-end. Thanks for the recipe

  •  Star(s)

    HALLELUJAH!

    diane jones from orlando, FL

    I have never been thrilled with soft cookies, BUT I am loving these...I ate 2 while they cooled, and 2 more to 'try the icing'. If there are any left, I think my hubby will love them, too!

  •  Star(s)

    Iced Pumpkin Cookies

    Deb WEITZEL from BOCA RATON, FL

    These cookies are a hit! They go great served with Nestle hot cocoa.

  •  Star(s)

    wow

    Cindy Young from PETROLIA, PA

    super easy to make & everyone who tried them loved them . I used almond extract in place of rum . What a great way to enjoy pumpkin without the work of making pie . Thumbs up on this one!

  •  Star(s)

    Bake sale perfect

    Bonnie Mayhew from Swanton, MD

    This was so easy to make and my kids loved helping what we didnt eat that night I sent in to our school bake sale It was a big hit.

  •  Star(s)

    Wholesome and Delicious

    CINDY THACKER from Wooster, OH

    this recipe is so good. my whole family loved the cookies.

  •  Star(s)

    College

    Mike Howard from Eau Claire, WI

    Easy for a college kid to make in a small apartment, and rather inexpensive to bake. My band loved em too.

  •  Star(s)

    YUMMMMMMMM

    Christa Dyck from Elk Grove, CA

    I served these at a dinner party and everyone loved them. I even sent the extras home with guests!

Nutrition Facts

Serving Size: 1/60 of recipe

Servings Per Recipe: 60 

  • Calories: 200
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 95mg (4% of DV)
  • Carbohydrates: 26g (9% of DV)
  • Dietary Fiber: .5g (4% of DV)
  • Sugars: 19g
  • Protein: 2g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Iced Pumpkin Cookies

Ingredients

  • COOKIES
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 2 cups vegetable shortening
  • 2 cups granulated sugar
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs
  • 4 teaspoons vanilla extract, divided
  • 2 cups raisins
  • 1 cup nuts, chopped
  • FROSTING
  • 2/3 cup butter, softened
  • 3 teaspoons to 4 rum extract
  • 4 cups powdered sugar
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk

 

Directions

FOR COOKIES:
PREHEAT
oven to 350° F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

FOR FROSTING:
BEAT
butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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