Indulge in these delightful Iced Pumpkin Cookies, perfected by Sophie after countless tests. A comfort food favorite with a subtle healthy twist, perfect for fall gatherings and family enjoyment. Soft, spiced pumpkin cookies topped with a simple vanilla glaze.
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 ½ cups white sugar
½ cup butter, softened
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract (for cookies)
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter (for icing)
1 teaspoon vanilla extract (for icing)
1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
3. Cream sugar and butter together in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined.
4. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.
5. Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.
6. Meanwhile, make the icing: Stir together confectioners’ sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.
7. Drizzle icing over cooled cookies with a fork.
For an extra layer of flavor, consider adding a pinch of ginger or allspice to the dry ingredients. Ensure your pumpkin puree is 100% pumpkin and not pumpkin pie filling. For softer cookies, slightly underbake them. For crispier edges, bake for the full 20 minutes.
Find it online: https://pinchofwarmthbakes.com/iced-pumpkin-cookies/