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🎃 Iced Pumpkin Cookies Allrecipes

Iced Pumpkin Cookies Allrecipes

⏲ Total Time
35 minutes

🧂 Ingredients

  • 🍞 2.5 cups (300 g) all-purpose flour
  • 🌰 1 tsp (4 g) baking powder
  • 🌰 1 tsp (6 g) baking soda
  • 🌰 2 tsp (6 g) ground cinnamon
  • 🌰 0.5 tsp (1.5 g) ground nutmeg
  • 🌰 0.5 tsp (1.5 g) ground cloves
  • 🧂 0.5 tsp (3 g) salt
  • 🧈 0.5 cup (113 g) softened butter
  • 🍬 1.5 cups (297 g) white sugar
  • 🍈 1 cup (227 g) canned pumpkin puree
  • 🥚 1 large egg
  • 🎴 1 tsp (4 g) vanilla extract
  • 🍬 2 cups (227 g) confectioners' sugar
  • 🥛 3 Tbsp (45 g) milk
  • 🧈 1 Tbsp (14 g) melted butter
  • 🎴 1 tsp (4 g) vanilla extract

🍳 Cookware

  • 🍪 some cookie sheets
  • 📄 some parchment paper
  • 🥣 1 medium bowl
  • 🥣 1 large bowl
  • 🗑 1 wire rack
  • 🥣 1 small bowl

📝 Instructions

Step 1

Preheat your oven to 350°F. Grease cookie sheets or line them with parchment paper.

Step 2

In a medium bowl, whisk together all-purpose flour (300 g), baking powder (4 g), baking soda (6 g), ground cinnamon (6 g), ground nutmeg (1.5 g), ground cloves (1.5 g), and salt (3 g). Set aside.

Step 3

In a large bowl, cream the softened butter (113 g) and white sugar (297 g) together until light and fluffy.

Step 4

Beat in the canned pumpkin puree (227 g), egg, and vanilla extract (4 g) until well combined.

Step 5

Gradually add the dry flour mixture to the wet ingredients, mixing until just blended. Do not overmix.

Step 6

Drop by rounded tablespoonfuls onto the prepared cookie sheets, spaced about 2 inches apart.

Step 7

Bake for 15 to 20 minutes.

Step 8

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

In a small bowl, whisk together the confectioners' sugar (227 g), milk (45 g), melted butter (14 g), and vanilla extract (4 g) until smooth.

Step 10

Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving.

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