Iced Pumpkin Cookies Recipe: Soft & Spiced!

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.5 teaspoon salt
• 1.5 cups white sugar
• 0.5 cup butter, softened
• 1 cup canned pumpkin puree
• 1 egg egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease two cookie sheets for baking.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt until everything is thoroughly combined.
3. In a large bowl, cream together the sugar and butter until light and fluffy, about 2 to 3 minutes. Add the pumpkin puree, egg, and vanilla extract; beat until smooth and creamy. Gradually mix in the dry flour mixture until just combined.
4. Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Gently flatten each cookie slightly.
5. Bake in the preheated oven until the centers are set, approximately 15 to 20 minutes. Switch the baking sheets halfway through for even baking. Transfer the baked cookies to a wire rack to cool completely, about 30 minutes.
6. In a large bowl, stir together the confectioners' sugar, milk, melted butter, and vanilla extract until smooth and creamy. Add more milk, a little at a time, until you reach your desired drizzling consistency.
7. Once the cookies are completely cooled, drizzle the icing over them using a fork or a piping bag.

Nutrition

• Calories: 122 kcal
• Fat Content: 3 g
• Fiber Content: 1 g
• Sugar Content: 15 g
• Sodium Content: 121 mg
• Protein Content: 1 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g