Iced Pumpkin Cookies
Print Recipe

Gluten-Free Soy-Free

Whip up a batch of these deliciously sweet cookies! Perfect to have around for the holidays or anytime!
2011 Recipe Contest Honorable Mention by Ann B.

Ingredients

    Yield: 4 to 5 dozen

      Cookies
    • 1 cup butter, softened
    • ½ cup sugar
    • ½ cup packed brown sugar
    • 1 egg
    • 1 cup canned pumpkin
    • 2¼ cups Pamela's Baking & Pancake Mix
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1½ tsp ground cinnamon
    • 1 tsp ground ginger
    • ½ tsp ground nutmeg
    • ¼ tsp cloves
    • 1 cup chopped walnuts
    • 1 cup sweetened dried cranberries
    • 1 cup vanilla or white chips, optional
      Icing
    • ¼ cup butter, softened
    • 2 cups powdered sugar
    • 3 TBSP milk
Directions

    Cookie Directions

    In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture. Stir in walnuts and cranberries, and the chips, if using.

    Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 15 to 18 minutes or until lightly browned. Remove to wire racks to cool.

    Icing Directions

    In small mixing bowl, combine ingredients and beat until smooth.

    Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

    © Pamela's Products, Inc.

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7 Item(s)

Mandy 04/113/2017 04/24/2017
Very good, cake like consistency, we made it without cranberries, walnuts, or chips. I subbed maple sugar for the sugars, and used a cream cheese/maple syrup frosting. Kids loved it. Thank you for sharing.
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Debbie 11/315/2016 11/11/2016
Sorry, I was so excited I forgot to give this recipe 5 stars!!!!
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Debbie 11/315/2016 11/11/2016
Great cookie! This recipe is one of the better gluten free cookies that I've made. Made as written, didn't use the chips and didn't use icing. Cookie better the 2nd day. Nice, soft pumpkin cookie. Thank you for this awesome recipe!
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Lynda 05/131/2016 05/11/2016
these are unbelievably good. It doesn't matter whether or not you need to eat gluten free, these are delicious. I use a little maple flavoring in the icing and probably more fruit and nuts because I like them that way.
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Kelly 11/331/2015 11/28/2015
These cookies were fantastic. I did not include any chips but I did double the nutmeg and cinnamon -- otherwise followed this recipe exactly as shown on Pamela's website. Kids and adults liked them. I would definitely make these again.



And, yes, per Lisa's comment above, these cookies are more cake-like than crunchy.



Yum!
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Michelle Sweetland 10/298/2015 10/26/2015
These cookies are amazing! I make them a couple times a year. They are such a hit I've actually had people offer to pay me to bring them some.
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Lisa 11/326/2014 11/23/2014
Easy to make and delicious. A little more cake-like texture than crisp cookie, but good. Tasty with and without icing, though the icing will make them rather sweet. Will definitely add to my recipe collection and make again. No one knew they were gluten free!
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