Introduction:
If you adore fall flavors, you’re in for a treat! This article will explore a variety of iced pumpkin cookies that capture the essence of autumn. From classic recipes to innovative twists, you’ll discover many options to satisfy your cravings. If you’re looking for another delightful pumpkin-infused treat, consider trying a delicious pumpkin banana bread. Get ready to dive into the world of pumpkin spice and discover your new favorite cookie.
Why you will love the Iced Pumpkin Cookies:
You will adore these iced pumpkin cookies for their soft texture and warm, inviting spice blend. Every bite brings the cozy feeling of autumn right to you. Many enthusiasts appreciate their soft, cake-like texture, as highlighted in recipes like those found on My Baking Addiction. These iced pumpkin cookies are simple to make and perfect for sharing fall joy with everyone. Get ready for a truly delightful seasonal treat.
Ingredients:
Original recipe (1X) yields 12 servings
For the Cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions:
Step 1: To start your Iced Pumpkin Cookies, preheat your oven to 350°F (175°C) and grease two cookie sheets.
Step 2: In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt.
Step 3: In a separate bowl, cream together the sugar and butter until fluffy (2-3 minutes). Beat in the pumpkin, egg, and vanilla until creamy, then stir in the combined flour mixture until just blended.
Step 4: Drop tablespoonfuls of the dough onto your greased cookie sheets and flatten them slightly.
Step 5: Bake these pumpkin cookies for 15-20 minutes until their centers are set, switching racks halfway. Move them to a wire rack to cool completely for about 30 minutes.
Step 6: While the cookies cool, prepare the icing by stirring together confectioners’ sugar, milk, butter, and vanilla in a bowl until smooth. Add more milk as needed to reach a drizzling consistency.
Step 7: Drizzle the prepared icing over the cooled Iced Pumpkin Cookies with a fork.
Storing and Reheating Tips:
- Storing: Store your Iced Pumpkin Cookies in an airtight container to keep them fresh. At room temperature, they will stay delicious for 3-4 days. If your home is warm or humid, you can store them in the refrigerator for up to a week.
- Serving: These cookies are best enjoyed at room temperature. You do not need to reheat them. If stored in the fridge, let them sit out for 10-15 minutes before eating for the perfect soft texture.
FAQs:
How do you make soft iced pumpkin cookies?
Use pumpkin puree, brown sugar, and cake flour for a soft texture, then top with cream cheese frosting. For achieving that desirable cake-like texture, resources like SueBee Homemaker’s Iced Pumpkin Cookies offer great insights.
What kind of frosting is best for pumpkin cookies?
Cream cheese frosting is generally considered the best pairing for pumpkin cookies due to its tangy sweetness. For another seasonal cookie option that often features cream cheese frosting, you might also enjoy discovering recipes for carrot cake cookies.
Can you freeze pumpkin cookies with icing?
Yes, you can freeze iced pumpkin cookies; individually wrap them well to prevent freezer burn for best results.
What is the secret to moist pumpkin cookies?
Using pumpkin puree, oil, and brown sugar helps ensure moist pumpkin cookies by retaining moisture effectively.
Why do my iced pumpkin cookies spread too much?
Cookies spread too much due to warm butter, too little flour, or an oven that isn’t preheated enough.
Are iced pumpkin cookies a fall dessert?
Yes, iced pumpkin cookies are a quintessential fall dessert, popular from late summer through Thanksgiving.
Conclusion:
Iced pumpkin cookies bring a comforting warmth and sweet spice to any occasion. Their soft texture and flavorful glaze make them a delightful choice for autumn gatherings or a simple treat to brighten your day. For a classic and reliable approach, many turn to the Libby’s Iced Pumpkin Cookies recipe for consistent results. Whether you bake them from scratch or enjoy a ready-made option, these festive cookies offer a taste of the season. Share them with loved ones or savor them with a warm drink for a truly satisfying experience.
Iced Pumpkin Cookies
Equipment
- Oven
- Cookie Sheets
- Medium Bowl
- Separate Bowl
- Wire Rack
- Fork
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Icing
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and grease two cookie sheets.
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt.
- In a separate bowl, cream together the sugar and butter until fluffy. Beat in the pumpkin, egg, and vanilla until creamy, then stir in the combined flour mixture until just blended.
- Drop tablespoonfuls of the dough onto your greased cookie sheets and flatten them slightly.
- Bake for 15-20 minutes until the centers are set, switching racks halfway. Move them to a wire rack to cool completely for about 30 minutes.
- While the cookies cool, prepare the icing by stirring together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth, adding more milk as needed to reach a drizzling consistency.
- Drizzle the prepared icing over the cooled Iced Pumpkin Cookies with a fork.