Soft Iced Pumpkin Cookies
Indulge in the cozy fall flavors of these Soft Iced Pumpkin Cookies—pillowy-soft treats infused with the warm spice blend of cinnamon, nutmeg, and cloves. Each bite boasts the natural sweetness of pumpkin puree, perfectly balanced with a delicate vanilla glaze that adds just the right touch of sweetness. With a quick prep time of just 20 minutes, these cookies are an effortless way to capture the comforting essence of autumn. Ideal for holiday gatherings, afternoon coffee breaks, or a simple treat to satisfy your seasonal cravings, these pumpkin cookies are easy to make and irresistibly delicious. Plus, they store beautifully, making them perfect for make-ahead baking. Keywords: soft pumpkin cookies, iced pumpkin cookies, fall desserts, pumpkin spice cookies, easy pumpkin cookie recipe.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups powdered sugar
- 3 tablespoons milk
- 1 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 large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a spoon or cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly puffed. Avoid overbaking.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly thickened.
Once the cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Let the icing set for about 15 minutes before serving.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 558.5 g | 203% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 312.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 279 mg | 21% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1051 mg | 22% | |
*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.
