Iced Pumpkin Cookies
Easy Iced Pumpkin Cookies recipe. These soft pumpkin cookies make the perfect fall treat. Great for a nut free snack or dessert idea.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Icing
- 2 cups confectioners' sugar
- 3 Tbsp milk
- 1 tsp melted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the 1/2 cup of butter and the sugars. Add in the pumpkin, 1 teaspoon vanilla and egg, and mix well.
- Slowly add in the dry ingredients with the wet ingredients, mixing until fully incorporated
- Drop by rounded tablespoonfuls onto the prepared baking sheets and bake in the preheated oven for 15-20 minutes, or until edges are golden brown.
- For the glaze: Combine the confectioners’ sugar, milk, 1 tablespoon of melted butter and 1 teaspoon vanilla together, adding the milk tablespoon by tablespoon until desired consistency. Drizzle desired amount over cooked cookies.