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.
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 2 cups confectioners' sugar
- 3 tablespoon milk
- 1 teaspoon melted butter
- 1 teaspoon 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 ½ 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.