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Pumpkin Waffle Iron Cookies

This recipe came from Terri a good friend of mine. She made them for me. I must admit I had never made them myself and it has been years. It was pretty simple and the frosting is delicious!!! I added the chocolate chips just because I love the two flavors together. So here is pumpkin in a little different way.

Pumpkin Waffle Iron Cookies
1 1/3 cups sugar
1/2 cup shortening (I used butter)
2 eggs
1 cup canned pumpkin
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/4 tsp. ginger
2 1/2 cups flour
Optional: 1 cup chocolate chips

Cream sugar and shortening and then add other ingredients, Mix well. Heat waffle iron. Drop batter by Tbs. on to hot waffle iron making 1 in each square.

Bake 1 to 1 1/2 minutes. Place on racks to cool.

1 3/4 cups powdered sugar
1 1/2 tsp. Cinnamon
1/4 cup melted butter
1/2 tsp. vanilla
2 Tbs. milk

Mix together. It will be a runny. I placed it in a ziplock bag. Cut a small hole in the corner and piped the frosting on the cookies. Let the frosting set up.

As I was typing up this recipe I realized I had forgotten to add the baking powder. I don't remember even seeing it when I was making these. I am truly losing it!! They turned out fine thank goodness!!

This recipe is linked to Recipe Swap Friday where you can find other great recipes and as a bonus a natural flu remedy.


  1. what a fun idea! love how quick they are to bake up :)

  2. I can't wait to try this.......

  3. A perfect cookie to make on a HOT Summer that the oven doesn't have to be turned on. Although I don't think I can wait for a HOT Summer day to make these cookies....they look SO good!!!

  4. Going to try these this morning for breakfast~!

  5. This can be a really amazing. I knew how to prepare with the waffle but this really is so wonderful, You have made this type of nice formula with the waffle maker. I will try this in home or I am going to tell my spouse to prepare food like you. I simply loved the actual pics you have shared over.
    Check here


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