Introduction
If you’re searching for the perfect fall treat, look no further than these Iced Pumpkin Cookies. Soft, fluffy Iced Pumpkin Cookies, infused with cozy spices like cinnamon and nutmeg, are a must-have for any autumn gathering. These fall cookies are perfect with a warm drink! Topped with a sweet vanilla icing, they strike the perfect balance between warm spices and sugary sweetness.
Whether you’re baking for a cozy evening at home or a holiday gathering, these Iced Pumpkin Cookies are the perfect fall treat. If you’re planning a festive menu, you might also enjoy our spooky and delicious Halloween Pumpkin Deviled Eggs—they’re perfect for Halloween parties!
Ingredients for Iced Pumpkin Cookies
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Vanilla Icing:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3 tablespoons milk (adjust for consistency)
Step-by-Step Instructions for Iced Pumpkin Cookies
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This will prevent the Iced Pumpkin Cookies from sticking and ensure they bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. These spices are what give the Iced Pumpkin Cookies their signature fall flavor.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes. This process is crucial for ensuring your Iced Pumpkin Cookies are soft and tender.
Step 4: Add Pumpkin and Wet Ingredients
Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until smooth and fully combined. The pumpkin adds moisture and flavor, making these Iced Pumpkin Cookies irresistibly soft.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Avoid overmixing, as this can result in dense cookies. The dough should be soft and easy to scoop.
Step 6: Drop the Dough
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Flatten the tops slightly with a spoon to help the Iced Pumpkin Cookies bake evenly.
Step 7: Bake the Cookies
Bake the cookies for 12-15 minutes, or until the edges are set and the tops are slightly golden. The centers should still be soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Making the Vanilla Icing
Step 1: Whisk the Ingredients
In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth. The icing should be thick but pourable. If it’s too thick, add more milk a teaspoon at a time until it reaches the right consistency to drizzle over the Iced Pumpkin Cookies.
Step 2: Drizzle the Icing
Once the cookies are completely cool, drizzle the icing over the tops using a spoon or a piping bag. Allow the icing to set for about 20 minutes before serving.
Tips for Perfect Iced Pumpkin Cookies
1. Use Pumpkin Puree
Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. This will ensure your Iced Pumpkin Cookies have the perfect texture and flavor.
2. Don’t Overmix the Dough
To keep your cookies soft and fluffy, avoid overmixing the dough. Mix just until the dry ingredients are incorporated to maintain the light texture of your Iced Pumpkin Cookies.
3. Adjust the Icing Consistency
For a thicker icing, use less milk. If you prefer a thinner drizzle, simply add more milk until you reach the desired consistency for your Iced Pumpkin Cookies.
4. Storage and Freezing Tips
- Storage: Store your Iced Pumpkin Cookies in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the unbaked dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until firm, then store in a freezer-safe bag.
Iced Pumpkin Cookies: Soft and Spiced with Vanilla Icing
Ingredients
- For the Cookies:
- – 2 ½ cups all-purpose flour
- – 1 teaspoon baking powder
- – 1 teaspoon baking soda
- – 2 teaspoons ground cinnamon
- – ½ teaspoon ground nutmeg
- – ½ teaspoon ground cloves
- – ½ teaspoon salt
- – 1 cup unsalted butter softened
- – 1 ½ cups granulated sugar
- – 1 cup canned pumpkin puree
- – 1 large egg
- – 1 teaspoon vanilla extract
- For the Icing:
- – 2 cups powdered sugar
- – 2 tablespoons melted butter
- – 1 teaspoon vanilla extract
- – 3 tablespoons milk add more as needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture and beat until smooth.
- Gradually mix in the dry ingredients, stirring until just combined. Be careful not to overmix.
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the icing, whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth.
- Once the cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Let the icing set for 20 minutes before serving.
Notes
Nutrition
Variations and Add-Ins for Iced Pumpkin Cookies
1. Add White Chocolate Chips
For a sweeter twist, fold in ½ cup of white chocolate chips into the dough before baking. The creamy sweetness pairs perfectly with the spiced pumpkin flavor of the cookies.
2. Use Cream Cheese Frosting
For a tangier topping, replace the vanilla icing with cream cheese frosting. Simply mix together 4 ounces of softened cream cheese, 1 cup powdered sugar, and 2 tablespoons of milk until smooth.
3. Add Nuts or Raisins
For added texture and flavor, stir in ½ cup chopped pecans or raisins into the dough before baking. These additions give your Iced Pumpkin Cookies a delightful crunch or chew.
Baking Variations
For a delicious twist on your pumpkin cookie recipes, you might want to try incorporating chocolate chips. King Arthur Baking has a fantastic recipe for Pumpkin Chocolate Chip Cookies, which adds a delightful burst of chocolate to every bite.
Frequently Asked Questions (FAQs)
1. Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend, and your Iced Pumpkin Cookies will still turn out soft and flavorful.
2. Can I freeze these cookies after baking?
Absolutely! Let the cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer the cookies to a freezer-safe bag. They can be frozen for up to 3 months.
3. How long do these cookies stay fresh?
Your Iced Pumpkin Cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature.
Call to Action: Try These Iced Pumpkin Cookies Today!
Ready to bake these delicious Iced Pumpkin Cookies? With their soft texture and warm, spiced flavor, they’re the perfect treat for fall gatherings or a cozy night in. Try them today and experience the rich pumpkin flavor paired with a sweet vanilla icing.
Be sure to let us know how your Iced Pumpkin Cookies turned out in the comments below, and don’t forget to share your baking photos with us on social media using #IcedPumpkinCookies. For more fall-inspired desserts, check out our recipes for Pumpkin Bread and Spiced Apple Muffins!
Love these Iced Pumpkin Cookies? For more spooky treats, don’t miss our delightful Ghost Cupcakes, a perfect addition to any Halloween celebration!
1 thought on “Iced Pumpkin Cookies Recipe: Soft, Spiced, and Irresistible”