Print

Iced Pumpkin Cookies

Iced Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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)

Instructions

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.

Notes

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.