Description
- Soft, spiced iced pumpkin cookies topped with a smooth vanilla glaze, an easy fall dessert that’s cozy, flavorful, and simple to make.
Ingredients
Cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Icing:
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together.
- Cream butter and sugar until fluffy; add pumpkin, egg, and vanilla. Mix well.
- Combine wet and dry ingredients until smooth. Drop tablespoonfuls onto baking sheets.
- Bake for 15–20 minutes or until centers are set. Cool completely.
- Whisk icing ingredients until smooth. Adjust milk for drizzle consistency.
- Drizzle icing over cooled cookies and let set for 15 minutes.
Notes
- Store cookies at room temperature for 3 days, in the fridge for up to 1 week, or freeze up to 3 months.
- Add a pinch of cinnamon or maple extract to the icing for extra fall flavor.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American