Iced Chunky Pumpkin Cookies

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Submitted by: Cory Beiriger
Rating: 
Makes: 12 servings adjust
Incredibly delicious, semi-healthy pumpkin cookies. Good year round, not just Thanksgiving time.

Directions
 

Step 1

Preheat oven to 350 degrees.

Ingredients

  • 1 cup Butter, Let sit out and soften
  • 1⁄2 cup Packed Brown Sugar
  • 1⁄2 cup Sugar

Step 2

Beat the butter, brown sugar, and sugar in a mixing bowl until creamy, scraping the bowl occasionally

Ingredients

  • 1 1⁄2 teaspoons Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Baking Powder
  • 1⁄2 teaspoon Baking Soda
  • 1⁄2 teaspoon Salt
  • 1⁄2 teaspoon Nutmeg
  • 1⁄4 teaspoon Ground Cloves

Step 3

Add the cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves and beat until blended.

Ingredients

  • 1 cup Canned Pumpkin, NOT Pumpkin Pie filling. This should be 100% pumpkin.
  • 1 Egg

Step 4

Beat in the pumpkin and egg.

Ingredients

  • 1 cup Whole Wheat Flour
  • 1 cup All-Purpose Flour

Step 5

Add the whole wheat flour and all-purpose flour and beat until smooth.

Ingredients

  • 1 cup Rolled Oats
  • 1 cup Walnuts, chopped
  • 1 cup White Chocolate Chips, 6 ounces
  • 1 cup Dried Cranberries

Step 6

Stir in the oats, walnuts, white chocolate chips and cranberries.
 

Step 7

Place the dough onto a nonstick cookie sheet. Bake for 15 to 18 minutes.

Ingredients

  • 1⁄8 cup Butter, Softened. About 1/4 stick
  • 1 cup Confectioner's (Icing) Sugar
  • 1 1⁄2 tablespoons Soy Milk, Milk or cream could be used instead

Step 8

Combine the confectioners' sugar, butter and soy milk in a mixing bowl and beat until it is a spreading consistency.
 

Step 9

After the cookies have baked and cooled for a few minutes, spread the icing over the top of the cookies. A little icing goes a long way.
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