Description
Soft Iced Pumpkin Cookies are tender, flavorful fall treats made with a blend of warm spices and pumpkin puree, topped with a smooth vanilla icing. These cookies are perfect for cozy autumn afternoons and holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and 1 teaspoon of vanilla extract. Mix thoroughly until the batter is smooth and homogeneous.
- Incorporate Dry Mix: Gradually add the dry flour mixture to the pumpkin mixture, stirring gently just until combined. Be careful not to over-mix to keep the cookies soft and tender.
- Scoop Dough: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, keeping them spaced about 2 inches apart as they will spread during baking.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes until the edges lighten to a subtle brown and the centers spring back when lightly pressed. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Icing: While the cookies cool, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Adjust consistency by adding more milk for thinner icing or powdered sugar for thicker icing.
- Ice Cookies: Once cookies are fully cooled, drizzle or spread the vanilla icing over each cookie. Let the icing set before serving to enjoy the perfect soft, sweet bite.
Notes
- Use canned pumpkin puree for convenience or homemade for fresher flavor.
- Do not over-mix the dough to maintain a soft texture.
- Spacing dough 2 inches apart prevents cookies from merging while baking.
- Allow cookies to cool completely before icing to prevent melting.
- Adjust icing consistency based on personal preference.
- Store iced cookies in an airtight container to keep fresh for up to 3 days.
