Soft Iced Pumpkin Cookies Recipe

Name: Soft Iced Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COOKIES; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1/2 - 3/4 teaspoon ground nutmeg; 1/2 - 3/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup butter, softened; 1 cup white sugar; 1/2 cup brown sugar, packed; 1 egg; 2 teaspoons maple extract (or use vanilla or 1 teaspoon each); 1 cup pure pumpkin puree (do not use pumpkin pie filling); ICING; 2 cups confectioners' sugar (sifted to remove any small lumps); 1/4 - 1/2 teaspoon cinnamon; 1 tablespoon melted butter; 1 teaspoon maple extract (or 1 teaspoon vanilla extract); 3 tablespoons half-and-half cream (or use milk)

Servings: persons

COOKIES
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 - 3/4 teaspoon ground nutmeg
1/2 - 3/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
2 teaspoons maple extract (or use vanilla or 1 teaspoon each)
1 cup pure pumpkin puree (do not use pumpkin pie filling)
ICING
2 cups confectioners' sugar (sifted to remove any small lumps)
1/4 - 1/2 teaspoon cinnamon
1 tablespoon melted butter
1 teaspoon maple extract (or 1 teaspoon vanilla extract)
3 tablespoons half-and-half cream (or use milk)

1
For cookies; set oven to 350 degrees F.
2
Grease a large cookie sheet.
3
In a medium bowl combine the flour with the next 6 ingredients.
4
In another bowl cream butter with both sugars until combined.
5
Add in egg and extract beat until fluffy.
6
Beat in pumpkin puree until combined.
7
Add in the dry ingredients and beat until just combined.
8
Drop by tablespoonfuls onto cookie sheet, then flatten slightly with palm of hands.
9
Bake for about 12-15 minutes.
10
Cool then generously drizzle the icing over the top.
11
For the icing;. in a bowl combine the confectioners sugar with cinnamon, melted butter; add in cream or milk mixing until smooth and as needed to achieve desired drizzling consistancy.
12
Generously drizzle over cooled cookies.

1284

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: COOKIES, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Soft Iced Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft Iced Pumpkin Cookies

How did you like this recipe?

Frequently Asked Questions