Iced Pumpkin Cakies Recipe

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1 vote | 1851 views

These are a very soft cake-style cookie. They are a wonderful fall treat. I have used canned pumpkin in place of the squash puree, as well as pumpkin butter. The icing is just right - not too sweet. The eggnog mellows out the sweetness of the powdered sugar

Prep time:
Cook time:
Servings: 25 cakes


Cost per serving $0.31 view details


  1. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper or use a silicone mat.
  2. In a large bowl combine the flour, baking soda, baking powder, spice and salt. Whisk to blend.
  3. Using a mixer, combine the margarine or butter and the sugars. Blend well. Add puree, egg and vanilla and blend to combine. Stir in the dry ingredients, then the currants and nuts.
  4. Use a small portion scoop to place mounds of the batter on a greased or Silpat lined cookie sheet, spacing at least 2 inches apart. Alternately, use a heaping tablespoon to portion batter - you want about 2 Tbsp batter per cake.
  5. Bake about 15 minutes, or until the cakes are set and the edges are lightly browned. Remove cookie sheet from oven and let the cakes cool for 5 minutes before removing them to a cooling rack. Cool completely before icing.
  6. Icing: Combine the milk and the margarine and warm to melt the margarine. Place the powdered sugar in a bowl and whisk in the eggnog and maple syrup. Whisk until smooth, adding another drop or two of eggnog if needed. You want the icing to be just thick enough to stay on the cake. Dip the top of each cooled cake in the icing. Place on a cooling rack and let set until the icing is set.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 61g
Recipe makes 25 servings
Calories 230  
Calories from Fat 66 29%
Total Fat 7.59g 9%
Saturated Fat 1.43g 6%
Trans Fat 0.76g  
Cholesterol 9mg 3%
Sodium 194mg 8%
Potassium 133mg 4%
Total Carbs 38.99g 10%
Dietary Fiber 1.3g 4%
Sugars 27.31g 18%
Protein 2.88g 5%
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