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Iced Pumpkin Cookies #Recipe #25DaysofCookies #25DaysofChristmas #DominoLight

Day 6 already!! Today is my second Domino Light Sugar Recipe. These were some pretty good, light and fluffy cookies. I decided I need to get a cookie press. I tried putting these cookies through a frosting bag and tip and it kept blowing the frosting bag out.

Iced Pumpkin Cookies



  • 2-1/2 cups - all-purpose flour
  • 1 tsp. - baking powder
  • 1 tsp - baking soda
  • 2 tsp - ground cinnamon
  • ½ tsp - ground nutmeg
  • ½ tsp - ground cloves
  • 1/2 tsp - salt
  • ½ cup - butter softened
  • 3/4 cups - Domino® Light Sugar 1 1/2 cups of regular sugar if not using Light
  • 1 cup - canned pumpkin puree
  • 1 - egg
  • 1 tsp - vanilla extract


  • 1 cup - Domino® Confectioners Sugar
  • 2 tsp - milk
  • 2 tsp - light corn syrup
  • ¼ tsp - almond extract
  • assorted food coloring



  1. Preheat oven to 350°F.
  2. In medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
  3. In large bowl, cream together butter and sugar.
  4. Add pumpkin puree, egg and vanilla and beat until creamy.
  5. Mix in dry ingredients.
  6. Drop on cookie sheet by tablespoonful 2 inches apart; flatten slightly.
  7. Bake 15 to 20 minutes.
  8. Cool cookies; ice with Icing.


  1. In a small bowl, stir together confectioners' sugar and milk until smooth.
  2. Beat in corn syrup and almond extract until icing is smooth and glossy.
  3. If icing is too thick, add more corn syrup.
  4. Divide into separate bowls and add food coloring to each to desired intensity.
About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.


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