Pumpkin isn’t just for autumn! I love a good pumpkin recipe any time of the year. This versatile squash can be used in a multitude of baked goods and savory dishes. But today we are going old school and making a retro recipe for soft iced pumpkin cookies. My inspiration came from a vintage pamphlet put out by a gas company in Minnesota. Sometimes you find some real winners in those mailers and pamphlets! The original recipe was for an orange-walnut pumpkin cookie. I decided to ditch the walnuts, as I really prefer almonds in baked goods. I was hoping for a delicate pink frosting so I used cranberry juice instead of orange. The color really didn’t come through, so use any tart juice of your choosing and add sprinkles or food coloring if you dare.
I’m sharing this recipe today for a very important reason. I’m participating in a Cookies for Kids’ Cancer Fundraiser and here’s how you can help. Food bloggers across the country are sharing recipes today and encouraging their followers to donate to help raise funds for pediatric cancer research.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: OXO, Mediavine amd Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4! Donate here today.Soft Iced Pumpkin Cookies
Ingredients
- 1 cup sugar
- 1 cup butter
- 1 egg
- 1 cup canned pumpkin
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped almonds
- Icing: 1 cup powdered sugar; 1 tablespoon soft butter; 1 to 2 tablespoons cranberry juice
- Sprinkles
Instructions
- Cream the butter and gradually add the sugar. Cream until light and fluffy.
- Beat in 1 egg.
- Stir in the pumpkin
- Sift together the dry ingredients
- Add dry ingredients to the wet ingredients and mix to combine
- Stir in the nuts
- Drop tablespoons of dough onto cookie sheets (I used silicone mats, but parchment or greased sheets would be fine)
- Bake at 375 degrees for 11 to 13 min.
- Make the frosting by combining the powdered sugar, 1 T soft butter, and cranberry juice
- When cookies are cool, spread with cranberry frosting and top with sprinkles.
These soft iced pumpkin cookies have a cake-like structure, and the almonds and sprinkles add a nice crunch. The cinnamon gives them just a hint of warmth. You could add red hots for another level of heat and Valentines Day fun!
Please Spread the Word
Thank you in advance for considering a donation to Cookies for Kids’ Cancer, and please share the post through your social channels so we can spread the word!
Links to Other Blog Posts Supporting this Event
Heart Shaped Thumbprint Cookies from Julie of The Little KitchenRed Velvet Cheesecake Swirl Brownies from Melissa of Persnickety Plates
Little Debbie Strawberry Shortcake Rolls Ice Cream from Rose of Rose Bakes
Salted Dark Chocolate Pistachio Cookie Bars from Jessica of A Kitchen Addiction
Red Velvet Swirl Cheesecake Brownies from Julie of Back To My Southern Roots
Dark Chocolate Covered Strawberry Latte from Lisa of Taste Cook Sip
Chocolate Valentine’s Day Cake for Two from Faith of An Edible Mosaic
Chocolate Petit Fours from Carlee of Cooking With Carlee
Iced Sugar Cookies from Nina of Crazy for Cookies and More
Valentine’s Fudge from Raquel of Organized Island
Pink Gin Fizz from Caroline of Caroline’s Cooking
Cherry Chocolate Chip Cake from Stefanie of Stef’s Eats and Sweets
Flourless Chunky Peanut Butter Blossoms from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Valentine’s Day Oatmeal M&M Cookies from Kelly of Kelly Lynn’s Sweets and Treats
Gluten free peanut butter cookies from Holly of A Baker’s House
Gluten Free Vanilla Cake with Pink Buttercream Frosting from Elaine of Small Farm Big Life
Small Batch Chocolate Chip Cookies from Courtney of Courtney’s Sweets
Small Batch Chocolate Cupcakes from Lisa of Blogghetti
Valentine’s Day M&M Cookie Bars from Jaclyn of Crayons & Cravings
Red Velvet Baked Doughnuts from Sue of It’s Okay to Eat the Cupcake
Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage
Guava Pink Peppercorn Margaritas from Courtney of Cook Like a Champion
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Chewy Buckwheat Chocolate Chunk Cookies with Sea Salt from Lisa of Garlic & zest
Shortbread Hearts of Love from TammyJo of The Chocolate Cult
Valentine Sugar Cookies from Gwynn of Swirls of Flavor
Rhubarb Raspberry Tart from Betsy of The JavaCupcake Blog
Sugar Cookie Cups from Kelsey of Dance Around the Kitchen
Best Stout Beer Tiramisu from Linda of Ketchup with Linda
Creamed Chipped Beef from Rebekah of Kitchen Gidget
Bakery Style Peanut Butter Cookies from Becca of The Salted Cookie
Candy Trains from Sarah of Sarah Cooks the Books
Star Wars Grogu Heart Cookies to Support Cookies for Kids Cancer from Jenn of justJENN recipes
Peanut Butter Buckeyes from Nicole of For the Love of Food
[…] Jaclyn of Crayons & Cravings Red Velvet Baked Doughnuts from Sue of It's Okay to Eat the Cupcake Soft Iced Pumpkin Cookies from Laura of Untwisted Vintage Guava Pink Peppercorn Margaritas from Courtney of Cook Like a […]