Iced Pumpkin Cookie Recipe
Iced Pumpkin Cookies - these soft and spicy cookies are a fall favorite! An easy cinnamon glaze makes them simply irresistible.
Servings: 36 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Icing
- 2 cups powdered sugar
- 1 Tbsp butter, melted
- 1 tsp vanilla extract
- 4 Tbsp milk (more or less)
- 1 dash cinnamon
Instructions
- Preheat oven to 350 °. Spray a cookie sheet with non stick spray.
- Whisk together flour, baking powder, baking soda, salt, and spices in a small bowl; set aside.
- Beat softened butter and sugar in a large mixing bowl till creamy. Beat in pumpkin, egg, and vanilla. Stir in dry ingredients just until moistened.
- Scoop spoonfuls of dough onto prepared pans. Flatten slightly with a set hand or spoon. Bake at 350° for 13-18 minutes or till set in the middle.
- Let cookies cool completely, then drizzle icing over the tops. I like to use a ziplock bag with the corner snipped to drizzle my icing, but you can just use a fork or spoon.
- For icing, whisk all ingredients together until smooth, adding enough milk to get the correct consistency.
Nutrition
Calories: 121kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 39mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1154IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg