Iced Pumpkin Cookies

Iced Pumpkin Cookies

Strawberry Jargarita

Strawberry Jargarita

Prepration Time
  • 5–10 minutes
Total Time
  • 10 minutes
Pineapple Jalapeño Margarita

Pineapple Jalapeño Margarita

Prepration Time
  • 10 minutes
Total Time
  • 10 minutes
Orange Creamsicle Margarita

Orange Creamsicle Margarita

Prepration Time
  • 5 minutes
Total Time
  • 5 minutes
Cherry Margarita

Italian Cherry Margarita

Prepration Time
  • 5 minutes
Total Time
  • 5 minutes
Prepration Time
  • 20 minutes
Total Time
  • 40–50 minutes
Serving
  • 24 cookies

Ingradients

For the Cookies:
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg
  • ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • 1 tsp pure vanilla extract
For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar
  • 1–2 tbsp milk or plant-based milk
  • ½ tsp pure vanilla extract
  • Optional: pinch of cinnamon for fall flair

Directions

  1. Preheat Oven:

    • Preheat oven to 350°F (175°C).
    • Line baking sheets with parchment paper or silicone mats.

  2. Mix Dry Ingredients:

    • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

  3. Cream Butter & Sugars:

    • In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer for 2–3 minutes until light and fluffy.

  4. Add Wet Ingredients:

    • Beat in egg, pumpkin puree, and vanilla extract until smooth and well combined.

  5. Combine:

    • Gradually add dry ingredients to wet, mixing on low until just combined. Do not overmix.

  6. Scoop & Bake:

    • Scoop dough by the tablespoon and roll into balls.
    • Place 2 inches apart on baking sheets.
    • Bake 10–12 minutes, until edges are set and a toothpick comes out clean.
    • Centers should still feel soft — they firm up as they cool.

  7. Cool & Glaze:

    • Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks.
    • Once completely cooled, drizzle with glaze.

  8. Make the Glaze:

    • Whisk powdered sugar, 1 tbsp milk, and vanilla until smooth. Add more milk if needed for drizzling consistency.
    • Drizzle over cookies using a spoon or piping bag.

Pros:

  1. Packed with Flavor: Warm spices and pumpkin create a cozy, seasonal taste.
  2. Soft, Cake-Like Texture: Tender and easy to chew — great for all ages.
  3. Contains Pumpkin: Rich in Vitamin A and antioxidants.
  4. Festive & Gift-Ready: Beautiful for fall trays, Thanksgiving, or teacher gifts.
  5. Freezer-Friendly: Dough or baked cookies freeze well.

Cons:

  1. High in Sugar (13g per cookie): Especially with glaze — not ideal for diabetics.
  2. Low in Protein & Fiber: Not a balanced snack on its own.
  3. Contains Saturated Fat (2g): From butter — best in moderation.
  4. Gluten & Dairy Present: Not suitable for gluten-sensitive or lactose-intolerant individuals.
  5. May Spread if Overmixed: Handle dough gently.

Suitability for Aged People (65+ years)

✅ Generally Suitable — With Care:

  • Soft Texture: Easy to chew, even with dentures.
  • Rich in Vitamin A: Supports vision and immune health.
  • Comforting & Nostalgic: Fall flavors boost mood and appetite.

🔹 Recommendations for Seniors:

  • Serve in small portions (1 cookie) to manage sugar and calories.
  • Pair with tea or warm milk for easier swallowing.
  • Use low-sugar glaze or skip it entirely.
  • Avoid if managing diabetes, heart disease, or weight.

Who Should Avoid or Modify This Recipe?

Condition
Reason
Suggested Modification
Diabetes
High sugar (13g) causes blood glucose spikes.
Use sugar-free glaze and reduce sugar in cookies.
Heart Disease
Saturated fat from butter.
Use plant-based butter (in moderation).
Lactose Intolerance
Butter and milk in glaze contain dairy.
Use dairy-free butter and almond/oat milk.
Gluten Sensitivity
Contains all-purpose flour.
Use certified gluten-free flour blend.
GERD / Acid Reflux
Spices or rich glaze may trigger symptoms.
Reduce spice blend or serve plain.
Obesity / Weight Loss
High in calories and sugar for a snack.
Limit to 1 cookie occasionally; offer fruit instead.
Pumpkin Allergy
Rare, but possible.
Avoid or substitute with sweet potato (test first).

Nutrition Facts (per serving)

Nutrient
Amount
% Daily Value
Calories
130
Total Fat
4g
5%
Saturated Fat
2g
10%
Trans Fat
0.1g
Cholesterol
15mg
5%
Sodium
90mg
4%
Total Carbohydrate
22g
8%
Dietary Fiber
0g
0%
Total Sugars
13g
Protein
1g
2%
Vitamin A
1,800 IU
36%
Vitamin C
0.5mg
1%
Calcium
25mg
2%
Iron
0.9mg
5%
Potassium
50mg
1%