Skinny Iced Pumpkin Cookies


by: I Can Cook That



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serves: 36

Ingredients (this makes 3 dozen cookies):

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ginger

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Icing, for drizzling:

1/2 cup and 1 tablespoon confectioners' sugar

2-1/2 teaspoons 2% milk

3/4 teaspoon melted butter

1/4 teaspoon vanilla extract

Nutrition Facts
Skinny Iced Pumpkin Cookies

Servings Per Recipe: 36

Amount per Serving

Calories: 99

  • Total Fat: 2.9 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 11.6 mg
  • Sodium: 110 mg
  • Total Carbs: 17.5 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 10.3 g
  • Protein: 1.2 g

how is this calculated?

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1.  Preheat your oven to 350 degrees. In a medium bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt and mix to combine.

2.  In a larger bowl, add the butter and sugar. Using a hand mixer, beat until well combined. (Side note: another plus to using Melt-- you don't have to have it sit out to soften for long. Melt has a softer texture than butter so a few minutes outside the fridge is all you need).

3.  Add the pumpkin, egg and vanilla extract and beat until creamy.

4.  Add half of the dry mixture to the wet mixture, beating to combine. Repeat with remaining dry mixture.

5.  Drop heaping teaspoons on cookie sheet lined with parchment paper (I strongly suggest springing for the parchment paper, no more burned cookie bottoms!) Bake for 15 minutes and allow to cool.

6.  While the cookies are baking, make the glaze. Combine confectioner's sugar, milk, melted Melt, and vanilla extract. If it thickens up, add a little bit more milk until it reaches the consistency you are looking for.

7.  Using a fork, drizzle the glaze over the cookies and allow to set.

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