Iced Pumpkin Cookies Recipe

Iced pumpkin cookies are a delicious seasonal treat that combines the flavors of pumpkin with a sweet, soft cookie texture. They’re often enjoyed around autumn, especially during Halloween and Thanksgiving. Here’s a basic idea of what they are:

1. Cookie Base: The cookie dough usually includes pumpkin puree, which makes the cookies soft and moist. Common spices like cinnamon, nutmeg, and cloves are used to give them a warm, spicy flavor.
2. Icing: The cookies are topped with a sweet glaze or icing, which can be made from powdered sugar, milk, and sometimes a bit of vanilla extract. The icing is usually spread on top after the cookies have cooled.
3. Decorations: Some variations might include additional decorations, like sprinkles or edible glitter, to make them more festive.

Here’s a recipe for Iced Pumpkin Cookies:

Ingredients

For the Cookies:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract

For the Icing:

• 1 ½ cups powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Cookie Dough:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
   • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
   • Beat in the egg, then mix in the pumpkin puree and vanilla extract until well combined.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Shape and Bake:
   • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
   • Bake for 12-15 minutes, or until the cookies are set and lightly golden around the edges.
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare the Icing:
   • In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and spreadable. If the icing is too thick, add a bit more milk; if too thin, add more powdered sugar.
5. Ice the Cookies:
   • Once the cookies are completely cooled, spread a layer of icing on top of each cookie.
   • Allow the icing to set before serving.

Enjoy your iced pumpkin cookies! They’re perfect with a cup of tea or coffee.