Iced Pumpkin Cookies
User Reviews
5
Iced Pumpkin Cookies
Description
Iced Pumpkin Cookies feature a dough enriched with pumpkin puree, butter, sugar, and spices like cinnamon, nutmeg, ginger, cloves, and allspice. The dough is shaped by spoonfuls on a baking sheet and baked until the edges firm slightly and begin to brown, creating a delicate balance between tender and lightly crisp texture. The cookies cool completely before being topped with a drizzle of vanilla icing made from powdered sugar, cream, water, and vanilla, which provides a gentle sweetness and smooth contrast to the warmly spiced cookie.
The inclusion of heavy cream in the dough adds moisture and richness, while the carefully measured spices provide a classic pumpkin pie flavor. The recipe calls for spreading the cookie batter slightly on the sheet to accommodate spreading and puffing during baking, ensuring an even and tender crumb.
The icing, mixed to a thick drizzling consistency, can be adjusted with more water or icing sugar as needed, allowing customization of the glaze's thickness for presentation and taste. These cookies are best enjoyed once fully cooled and iced, making them suitable for fall-themed dessert platters or cozy afternoon treats.
Ingredients
- ¾ cups sugar 170g
- ¼ cup butter softened, 55g
- ½ cup pumpkin puree canned, 140g
- 1 egg
- 4 tablespoon heavy cream double cream
- ½ teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour plain flour, 200g
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves ground
- ⅛ tsp ground allspice
- ¼ teaspoon salt
For the Vanilla Icing
- ½ cup powdered sugar icing sugar, (100g
- 2 tablespoons heavy cream aka double cream
- 1 tablespoons water
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350° F (175C). Lightly grease two cookie sheets.
- In a large bowl, beat the sugar and butter until blended, then add the pumpkin, egg, cream and vanilla and beat until smooth.
- Sift in the flour, baking powder, cinnamon, nutmeg, ginger and soda and stir gently to combine.
- Spoon tablespoons of batter onto the prepared baking sheets and spread out slightly with the back of the spoon. Leave space between these cookies as they rise, spread and puff up.
- Bake for 10-12 minutes or until the edges firm up and begin to turn golden. Allow to cool on the tray then transfer to a wire rack to cool completely.
- Meanwhile, make the glaze by mixing all ingredients together. If necessary to get a thick drizzling consistency, add a little more water or icing sugar.
- Drizzle over the cooled cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 25.65g | 9% |
| Protein | 2.06g | 4% |
| Fat | 5.74g | 9% |
| Saturated Fat | 3.46g | 17% |
| Cholesterol | 27.27mg | 9% |
| Sodium | 73.31mg | 3% |
| Potassium | 52.2mg | 1% |
| Fiber | 0.65g | 3% |
| Sugar | 14.28g | 29% |
| Vitamin A | 1469.56IU | 29% |
| Vitamin C | 0.34mg | 0% |
| Calcium | 16.43mg | 2% |
| Iron | 0.81mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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