Spicy Iced Pumpkin Cookie

Hey people! Guess who is FINALLY back?! The Grannie!!

So, every time I go to Whole Foods Market, I buy this cookie….seriously I’m hooked! I love all cookies..but this one smacks me upside the head with an Oh Yeah Momma 😋
So who can afford to buy more than one at a time at $1 each? Am I right? So to give myself a great cookie whenever I wanted I searched high and low (ok, it only took about 5 minutes on the Internet) for the recipe. Low and behold, a gal name of Gina posted this as the Whole Foods cookie recipe on allrecipe.com. So without further ado, people I present to you the favorite pumpkin cookie of all time…..that I edited of course…which I will explain later…errrr, I mean…as I go.  🙂

BTW, the recipe pretty is straight forward, but instead of white sugar I used my coconut crystals and 2 1/2 dropperful a of my baking stevia liquid. Feel free to use the other if you want, but I actually think the coconut crystals give these a richer taste, more brown sugary, ya know😘

Spicy Iced Pumpkin Cookie that EVERYONE Loves!

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg (almost)
1 teaspoon ground cloves (almost)
1/2 teaspoon salt
1/2 cup butter, softened
Star of anise, zested

1 1/2 cups white sugar OR 1 1/2 cups coconut crystals and 2 1/2 dropperful stevia liquid
1 cup canned pumpkin puree (go heavy on this measure)
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


2/3 cup chopped pecans
handful of dark chocolate chips


1-Preheat oven to 350℉(175 ℃).

2-Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, anise, and salt; set aside. About the measurements there. I made the recipe the first time the way Gina suggested (using my sugar substitutions), and they were delicious! But my husband said he would prefer a more fall spice, so I tried again. This time I increased the cinnamon by about a tsp and almost doubled the nutmeg and cloves. That’s why they say almost next to them. It’s not exactly a teaspoon, but it’s not 3/4 tsp either. HA! I also tested in a pinch of a star of anise. So yummy!! The chopped pecans the second time were a hit! So were the dark chocolate chips. Perfect for the fall flavor. Didn’t make the cookies too sweet since it was dark. 🙂

3-In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Little hint here. When scooping batter it is very thick, so I used a tablespoon and would dip it in a bowl of water before each scoopage. Once all scoops were on the baking sheet, I dipped my fingers into water bowl and rounded out the edges as well as flattened them somewhat. For my size of cookie, they were preflattened to around 1/2″. If you make a smaller cookie, you’ll probably want to slightly shorten the baking time, etc, etc, etc.

4-Bake for 15 to 20 minutes in the preheated oven. Another point! In fact, my first pan I baked for 16 minutes, but I prefer the next pan full which was baked for only 15.

5-Cool cookies, then drizzle glaze with fork. Yet another BTW!!  These are great even unfrosted!! Cuts down on a little sugar, eh? 😉

To Make Glaze:

Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. The second time around I zested in a little fresh lemon and 2 fresh squeezes of lemon juice. Just divine!! Do it. Trust me. That’s why I’m here! Add milk as needed, to achieve drizzling consistency.cookies-cooling


This recipe made 36 large cookies, showing you by my long fingered hand 😂



For those that want an slightly moister cookie:

I added 1/4 cup almond flour to a batch, and that was perfect (along with being heavy handed with pumpkin measuring.) So do that!

Enjoy your pumpkin cookies! Trust me, everyone will love them!

Until next time!!

Grannie Annie


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