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Iced Pumpkin Cookies

Iced Pumpkin Cookies

These iced pumpkin cookies are soft, flavorful, and utterly delightful. Perfect for the fall season, they combine the richness of pumpkin and the sweet touch of icing to create a delicious treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 140 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 cookie sheets
  • 1 parchment paper
  • 1 cooling rack
  • 1 small saucepan
  • 1 whisk or spoon for icing

Ingredients
  

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup granulated sugar (200g)
  • 1 cup canned pumpkin puree (240ml)
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 2 ½ cups all-purpose flour (300g)
  • 1 teaspoon baking powder (5g)
  • 1 teaspoon baking soda (5g)
  • 2 teaspoons ground cinnamon (4g)
  • ½ teaspoon ground nutmeg (1g)
  • ½ teaspoon salt (3g)
  • 2 cups powdered sugar (240g)
  • 3 tablespoons milk (45ml)
  • 1 tablespoon unsalted butter, melted (14g)
  • 1 teaspoon vanilla extract (5ml)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart. Bake in preheated oven for 12-15 minutes until the edges are lightly browned.
  • Remove from oven and allow to cool on the baking sheets for a few minutes before transferring to a cooling rack to cool completely.
  • In a small saucepan, combine the powdered sugar, milk, melted butter, and vanilla extract. Heat over low heat, whisking continuously until the mixture is smooth and well combined.
  • Once the cookies have cooled, spoon the icing over each cookie, spreading it to cover the top. Allow the icing to set for about 30 minutes before serving.

Notes

Ensure the cookies are completely cooled before icing to prevent the icing from melting and running off.
Feel free to add a pinch of ground cloves or ginger for additional spice flavor.
Store in an airtight container to keep the cookies soft and fresh for up to a week.