Iced Pumpkin Cookies
Ingredients:
For the cookies:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 cups pumpkin puree
1 tsp vanilla extract
For the icing:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
1/4 tsp ground cinnamon optional
Instructions:
Preheat the oven to 350F 175C and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat together butter and granulated sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients and mix until just combined.
Drop rounded tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool completely on the baking sheet before transferring to a wire rack.
For the icing:
In a small bowl, whisk together powdered sugar, milk, vanilla extract, and cinnamon if using until smooth.
Drizzle or spread icing over cooled cookies.
Soft, spiced pumpkin cookies topped with a sweet, creamy icingperfect for fall!
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