Iced Pumpkin Cookies
The Perfect Fall Treat, Soft, Spiced Pumpkin Cookies with a Sweet Glaze
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
Icing
- 1 cup powdered sugar
- 2 tbsp milk (or more, as needed)
- ½ tsp vanilla extract
Instructions
Make the Cookies
- Preheat the OvenPreheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and SugarIn a large mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add Wet IngredientsMix in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Mix DoughGradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop DoughDrop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- BakeBake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
Make the Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner consistency.
- Drizzle or spread the icing over the cooled cookies. Allow the icing to set before serving.
Notes
You can add a pinch of ground ginger or cloves to the cookie dough for an extra touch. For a thicker glaze, add less milk to the icing. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.