Iced Pumpkin Cookies: Soft and Spiced with Vanilla Icing
These soft and fluffy Iced Pumpkin Cookies are infused with warm fall spices like cinnamon and nutmeg and topped with a sweet vanilla icing. Perfect for holiday gatherings or as a cozy dessert, these cookies come together easily with canned pumpkin puree. This recipe will guide you step-by-step to make the best pumpkin cookies with vanilla icing for your next fall baking project.
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
- If you don’t have nutmeg or cloves, you can substitute them with pumpkin pie spice.
- For a tangier topping, substitute the vanilla icing with cream cheese frosting.
-These cookies freeze well
freeze the unbaked dough for up to 3 months.
Nutrition
Calories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 75mgSugar: 15g
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