Iced Pumpkin Cookies
Soft, perfectly spiced pumpkin cookies topped with a sweet cinnamon icing. A perfect fall cookie recipe!
Ingredients
Cookies:
- 2 ½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup butter softened
- 1 ½ cups sugar
- 1 cup pumpkin puree I use canned.
- 1 egg
- 1 tsp vanilla extract
Icing
- 2 cups powdered sugar
- 1 Tbsp melted butter
- 1 tsp vanilla extract
- 4 Tbsp milk more or less
- 1 dash ground 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 wet hand or the back of a 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
Serving: 1gCalories: 121kcalCarbohydrates: 22gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 100mgPotassium: 30mgFiber: 0.4gSugar: 15gVitamin A: 1157IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!