Iced Pumpkin Cookies
These iced pumpkin cookies are soft, flavorful, and embody the essence of fall with a warm spice blend that perfectly complements the pumpkin. Topped with a sweet glaze, they're a delightful treat any time of the day.
Ingredients
For the cookies
- 2.5 cups all-purpose flour Structure
- 1 teaspoon baking powder Leavening
- 1 teaspoon baking soda Leavening
- 1 tablespoon pumpkin pie spice Warmth
- 0.5 teaspoon salt Enhances flavor
- 0.5 cup unsalted butter, softened Richness
- 1 cup granulated sugar Sweetness
- 0.5 cup light brown sugar, lightly packed Moisture
- 1 cup pumpkin puree Moisture and flavor
- 1 large egg Binding
- 1 teaspoon pure vanilla extract Aroma
For the glaze
- 1 cup confectioners’ sugar For glaze, sweetness
- 1.5 tablespoons milk For glaze, consistency
- 1 tablespoon melted butter For glaze, richness
- 1 teaspoon pure vanilla extract For glaze, aroma
Instructions
Preparation
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a stand mixer or large bowl, cream together the softened butter, granulated sugar, and light brown sugar until creamy and well combined.
Mixing
- Add pumpkin puree, egg, and vanilla extract to the butter and sugar mixture, mixing until fully integrated.
- Gradually combine the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Baking
- Using a medium cookie scoop, drop 1 ½ tablespoons of dough onto the prepared cookie sheets, leaving space between each.
- Bake for 12 to 15 minutes, until the edges set and the tops are soft.
- Cool the cookies on the pan for a few minutes before transferring to a wire rack to cool completely.
Glazing
- To prepare the glaze, mix confectioners’ sugar, milk, melted butter, and vanilla extract until smooth.
- Dip the top of each cooled cookie into the glaze and place back on the wire rack to allow the icing to drizzle down.
Notes
Use softened butter for proper creaming and light texture. Cool cookies completely before glazing. Adjust glaze consistency by adding milk gradually.