why make this recipe
Iced Pumpkin Cookies are a delightful treat that perfectly capture the cozy flavors of fall. They are soft, sweet, and have a hint of spice, making them perfect for any occasion. The combination of pumpkin and warm spices creates a lovely taste that can brighten up your day. Whether you are enjoying them with a cup of coffee or sharing them at a gathering, these cookies are sure to please everyone.
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 the softened butter, granulated sugar, and brown sugar until smooth.
- Mix in the 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 the powdered sugar, milk, and vanilla extract to make the icing.
- Drizzle the icing over the cooled cookies. Allow the icing to set before serving.
how to serve Iced Pumpkin Cookies
These cookies are best enjoyed once the icing has set. Serve them on a platter for gatherings or enjoy them as a sweet snack with a hot beverage. They can also be packed in lunchboxes for a tasty treat during the day.
how to store Iced Pumpkin Cookies
To keep your Iced Pumpkin Cookies fresh, store them in an airtight container at room temperature. They can also be kept in the fridge for a longer shelf life. For best results, consume them within a week.
tips to make Iced Pumpkin Cookies
- Make sure your butter is soft but not melted for easy mixing.
- Use fresh spices for the best flavor.
- If you want thicker cookies, chill the dough for about 30 minutes before baking.
- Don’t overbake; the cookies should be soft to the touch when you take them out.
variation
You can add chocolate chips or nuts to the dough for extra flavor and texture. Consider using maple frosting instead of the icing for a different twist.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and mashed to avoid excess moisture.
Can I freeze Iced Pumpkin Cookies?
Yes, you can freeze them. Place them in an airtight container or a freezer bag. Make sure to freeze them before icing for best results.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and spring back when lightly pressed in the center.
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 Use fresh for best flavor.
- 1/2 teaspoon ground nutmeg Use fresh for best flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it's soft but not melted.
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree Can substitute with fresh pumpkin puree.
- 1 large egg
- 1 teaspoon vanilla extract
Icing Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract for 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 the softened butter, granulated sugar, and brown sugar until smooth.
- Mix in the 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 Preparation
- In a small bowl, mix the powdered sugar, milk, and vanilla extract to make the icing.
- Drizzle the icing over the cooled cookies. Allow the icing to set before serving.