Iced Pumpkin Cookies
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
18 2 cookies per person
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Course
Baked Goods
Iced Pumpkin Cookies
Description
Iced Pumpkin Cookies incorporate pumpkin puree into a spiced dough made with pumpkin pie spice, baking powder, and baking soda to yield a soft and airy texture. The dough is scooped and gently flattened before baking to promote even cooking and cookie shape. Baking at 350°F for about 12 to 15 minutes creates a lightly browned exterior while keeping the inside tender.
Once cooled, the cookies are glazed with a mixture of confectioners' sugar, milk, melted butter, and vanilla extract, providing a smooth, sweet topping that complements the pumpkin flavor without overpowering it. The glaze consistency can be adjusted with additional milk as needed.
These cookies are best served the same day to enjoy their optimal texture. To store, keep them at room temperature without an airtight cover to avoid them becoming overly soft or sticky.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- ½ cup light brown sugar lightly packed
- 1 cup pumpkin puree
- 1 egg large
- 1 teaspoon vanilla extract pure
For the Glaze
- 1 cup confectioners' sugar
- 1 ½ tablespoons milk
- 1 tablespoon butter melted
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to the butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Using a medium cookie scoop (1 1/2 tablespoons), drop dough onto prepared cookie sheets. Spray the bottom of a glass with nonstick cooking spray and ever so slightly, flatten the tops of the cookies.
- Bake in the preheated oven for 12-15 minutes. Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.
- To Make the Glaze: Combine confectioners' sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.
- Place a piece of parchment or wax paper on your work surface and place a wire rack on top of the paper. Dip the top of each cookie into the glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Allow glaze to firm up before serving.
Notes
- This recipe yields approximately three dozen cookies, making it suitable for sharing or gatherings.
- Store cookies at room temperature uncovered or loosely covered to prevent them from becoming too soft or sticky.
User Reviews
Overall Rating
4.5
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