Description
Enjoy these soft iced pumpkin cookies, perfect for fall or any time you crave a tender, spiced treat. Soft, moist, and lightly spiced with cinnamon, nutmeg, and ginger, these cookies are topped with a smooth vanilla icing that adds just the right amount of sweetness and creaminess.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy removal of cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Blend Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until just combined. Take care not to overmix to maintain cookie softness.
- Portion the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake in the oven for 12-15 minutes, or until the cookie edges are lightly browned and the centers spring back when touched. Remove from oven and let cool on the baking sheet for 5 minutes.
- Prepare Icing: While the cookies cool, whisk together powdered sugar, milk, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Adjust with more milk or sugar as needed for desired consistency.
- Ice the Cookies: Once completely cooled, drizzle or spread the icing over the cookies. Allow the icing to set before serving to enjoy the perfect soft iced pumpkin cookie experience.
Notes
- For a more intense pumpkin flavor, use homemade pumpkin puree.
- If you prefer thicker icing, add more powdered sugar; for a thinner drizzle, add more milk.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked and cooled cookies without icing, then thaw before icing and serving.
- To reduce oil, you can substitute half the vegetable oil with unsweetened applesauce, keeping cookies moist but lowering fat content.
