RealManage Insight

Happy Thanksgiving: Yummy Iced Pumpkin Spice Cookies

by Staff Writer on Nov 26, 2020 11:22:00 AM

Today we hope you enjoy celebrating Thanksgiving with your friends and family, but if you find yourself jonesing for a little more of the Pumpkin Spiced Sweet Stuff then we've got the recipe for you! Try these delicious Iced Pumpkin Spice Cookies from Two Sisters Crafting.


  • Eggs: Large, room temperature eggs.
  • Vanilla Extract: a cookie isn’t a cookie without vanilla.
  • Butter: Sweet Cream Salted buttersoftened to room temperature.
  • Sugar: You will need Granulated Sugar for the cookie dough.
  • Pumpkin: You will need canned pumpkin for this recipe, you can use Pumpkin Pie Filling if that is all you have but you should reduce the extra spices in the recipe since Pumpkin Pie Filling comes pre-spiced.
  • Flour: We use All-Purpose Flour for these cookies.
  • Baking Powder: to help create a soft cookie with a little bit of rise.
  • Salt: for flavor.
  • Spices: just like Pumpkin Pie you will need Cinnamon, Nutmeg and Ginger.
  • Nuts: If you like a little crunch to your cookies, you can add chopped Pecans or Walnuts to the cookie dough. But this is optional.
  • Frosting:  These cookies feature our delicious homemade Cream Cheese Frosting, but you can use any store bought or homemade cream cheese frosting that you like.


  1. In a mixer cream the butter and sugar until light and fluffy.
  2. Add eggs and pumpkin and mix well.
  3. Sift flour, baking powder, salt and spices together and fold into cookie batter. Be sure to add your flour one cup at a time to keep the mixture from going all over the kitchen!
  4. Mix until well blended.
  5. Drop a spoonful of the cookie batter onto a cookie sheet and flatten slightly with a spoon.
  6. Bake in a 350 degree oven for approximately 12 minutes.
  7. Allow to cool on a wire cooling rack or place on countertop to cool at room temperature.

Pumpkin Cookie 3


  •  1 pound (4 cups) of Powdered Sugar
  •  1/2 cup Butter (We use Salted Sweet Cream Butter)
  •  8 oz. Cream Cheese
  •  3 teaspoons of Vanilla
  •  Mixer
  1. Beat cream cheese, butter and vanilla in a mixer until blended.
  2. Add powdered sugar a cup at a time and continue to mix until sugar is incorporated.


Once your cookies have cooled completely and you've made the frosting, it's time to start decorating!

  • Use the back of a spoon or a butter knife to spread a generous amount of frosting on the top of each cookie.
  • Smooth the frosting around until it reaches the edges of the cookie but isn't falling over the side.
  • Sprinkle a tiny amount of cinnamon or brown sugar over the top for a classic fall look and taste. | Or you can top with cute sprinkles in your favorite fall colors and shapes.
These Pumpkin Cookies should be stored in an airtight container in the refrigerator because of the Cream Cheese Frosting. Take them out about an hour before you serve them. We usually add a layer of parchment paper between each row of cookies in our plastic container to protect the Cream Cheese Frosting.

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