Moist and delicious, these Pumpkin Cookies with Rum Flavored Icing are a perfect fall treat. Full of pumpkin flavor complemented by the icing, this cookie is definite comfort food!
Pumpkin is a term of endearment my mom and dad call each other. They didn’t start using that term until I was a teen and about out of high school. I specifically remember it when we were on the farm and they would be out in the barn milking cows. I also remember catching them smooching out there when they thought nobody was looking! Then my mom giggling like a little girl when they got caught. Us kids were always afraid to go to the barn after that! 😉 My parents have definitely been the definition of what true love is to their children – and it has lasted for over 50 years with them.
These particular cookies were made for my little boy (well, not so little, but to me will always be) who is now living over 1000 miles away from me. Made with more love than you can imagine, so they are going to be the best cookies he has ever eaten. Until his mom makes him some more! He will feel the warmth and love with each bite and feel comforted knowing his mom loves him so much that she took the time to make him Pumpkin Cookies along with several other treats and shipped them off to him so he could have a part of me.
I have called my children pumpkin at times – that nickname learned from my parents, and they both know what it means.
Pumpkin Cookies with Rum Flavored Icing
Recipe Type: adapted from allrecipes.com
Author: Grumpy’s Honeybunch
Serves: 3 dozen
2-1.2 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extractIcing:
1-1/2 cups powdered sugar
1-1/2 tablespoons unsalted butter, melted
1 teaspoon rum flavored extract
4-5 tablespoons fat free half and half
Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Stir in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly. *tip: I flattened by using the back of a tablespoon that I had dipped slightly in water to prevent sticking.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost with icing. If you use more half and half you can just drizzle the icing. I wanted to frost and decorate with fall sprinkles!
To Make icing: Combine confectioners’ sugar, milk, melted butter, and rum extract. Add milk as needed, to achieve drizzling consistency.
Note, I used my small cookie scoop and got just under 3 dozen. If you make these any larger, you will not get as many cookies as the recipe states it yields.
This recipe was adapted from one I have made for several years now from allrecipes.com. I reduced the sugar and changed the icing to suit our tastes. This is a definite 5 star cookie!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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