Pumpkin Spiced and Iced Cookies
Soft, spiced, and irresistibly sweet, Pumpkin Spiced and Iced Cookies are the ultimate autumn treat! These pillowy cookies are infused with the warm flavors of cinnamon, nutmeg, and cloves, perfectly balanced with the richness of canned pumpkin puree. To top it all off, a luscious spiced vanilla icing is drizzled over each cookie, adding just the right amount of sweetness. With their delicate texture and cozy seasonal spices, these cookies come together in under 30 minutes, making them a must-bake for fall gatherings or holiday dessert spreads. Whether served alongside a steaming cup of coffee or shared as a festive gift, these pumpkin spice cookies are sure to delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.75 cup Canned pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 0.25 teaspoon Ground cinnamon (for icing)
- 0.25 teaspoon Ground nutmeg (for icing)
- 0.5 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until well combined. The mixture may look slightly curdled, but that's normal.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking for a soft texture.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, ground nutmeg, and vanilla extract until smooth. Add more milk if needed to achieve a drizzling consistency.
Once the cookies have cooled completely, drizzle or spread the icing over the tops of the cookies. Allow the icing to set for about 15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 630.2 g | 229% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 431.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
