Why Make This Recipe
Iced Pumpkin Cookies are a delightful treat that perfectly capture the flavors of fall. With their soft texture and sweet icing, these cookies are not only delicious but also easy to make. They are perfect for gatherings, parties, or just as a sweet snack at home. The combination of pumpkin and warm spices makes them a favorite for many, bringing comfort and joy with every bite.
How to Make Iced Pumpkin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract for icing
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in pumpkin, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until lightly golden.
- Let the cookies cool completely.
- In a small bowl, mix powdered sugar, milk, and vanilla extract to make the icing. Drizzle over cooled cookies.
- Allow the icing to set before serving.
How to Serve Iced Pumpkin Cookies
Serve Iced Pumpkin Cookies on a beautiful platter for a nice presentation. You can enjoy them with a cup of coffee or tea, making them perfect for a relaxing afternoon. These cookies also make great gifts, especially around the holidays.
How to Store Iced Pumpkin Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can keep them in the refrigerator. Just make sure to let them come to room temperature before serving.
Tips to Make Iced Pumpkin Cookies
- Make sure the butter is softened for easy creaming with the sugars.
- Do not overmix the dough after adding the dry ingredients to keep the cookies soft.
- Adjust the amount of icing based on your preference for sweetness.
Variation
For a twist, try adding chocolate chips or nuts to the cookie dough. You can also experiment with different spices, like ginger or cloves, for more flavor.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the cookies either before icing or after. Just make sure to store them in an airtight container.
2. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just be sure it’s well-drained to avoid excess moisture in the cookies.
3. How can I make the cookies softer?
Try baking them for a shorter time or add a little more butter to the recipe for extra moisture.
Iced Pumpkin Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree You can also use well-drained fresh pumpkin.
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract For the icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in pumpkin, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until lightly golden.
- Let the cookies cool completely.
Icing
- In a small bowl, mix powdered sugar, milk, and vanilla extract to make the icing.
- Drizzle over cooled cookies and allow the icing to set before serving.