Description
These soft iced pumpkin cookies are the perfect fall treat! Infused with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, they are topped with a smooth, sweet glaze that adds the ideal finishing touch. Perfect for the season, these cookies are easy to make and incredibly delicious!
Ingredients
For the Cookies:
- 2½ 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
- 1½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two cookie sheets.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt.
- In a large bowl, cream the white sugar and softened butter until smooth. Add pumpkin puree, egg, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Drop rounded tablespoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 15 to 20 minutes, or until the centers are set. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a small bowl, mix the confectioners’ sugar, milk, melted butter, and vanilla extract until smooth. Adjust consistency with more milk if necessary.
- Drizzle the icing over the cooled cookies using a fork or spoon.
Notes
- For a tangier twist, use cream cheese frosting instead of the glaze.
- Add-ins like chocolate chips, dried cranberries, or nuts can make these cookies even more delicious.
- To prevent spreading, chill the dough for 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
