Soft Iced Pumpkin Cookies

I’ll admit it. I love anything made with pumpkin. I love the flavors and moist texture found in most pumpkin recipes, many of which call for my absolute favorite cream cheese frosting. With the pumpkin shortage and no pumpkin found in my local store shelves for many months, I’ve had pumpkin on the brain. The build up was great and now I’ve finally had my pumpkin fix with some cookies and bread I recently made.

To start, I’ll share these amazing cookies. They are flavorful and cake like. The cookie is great even without the icing but they aren’t super sweet. (My husband prefers them without the icing.) But I think the icing takes them to a whole other level. Swapping out the icing for your favorite cream cheese frosting would also be delicious! And don’t forget to take a look at their calorie/fat content. Not bad at all!

Ingredients

(makes approximately 3 dozen cookies)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing Ingredients

2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
dash of cinnamon (if desired)

Directions

Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt, then set aside.

Cream  1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Mix in the dry ingredients until well blended.

Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake in preheated oven to 350 degrees F for 15 to 20 minutes. Cool on wire rack.

Glaze Directions

Combine confectioners’ sugar (a.k.a. powdered sugar) milk, melted butter and vanilla. You may have to add a bit more milk to achieve the right consistency for drizzling.

I added a dash of cinnamon for just a little hint of that cinnamon flavor.

Drizzle over cookies with fork. You will run out of icing if you cover all your cookies as much as I did. I made a full batch of icing and and I left about 10 without icing at the request of my hubby but had no leftovers.  Mmm…icing.

These cookies are so soft and fluffy. Tell me you there is a little bit of drool at the corner of your mouth just looking at this photo of the inside? (It isn’t just me, is it? Let me dab my mouth…)

Good luck keeping these sweet morsels in your house. They were gone in just a few days in mine. *cough*

This recipe is courtesy of allrecipes.com.

Calories: 122 | Total Fat: 3.2g | Cholesterol: 14mg

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Comments

  1. I’m totally making these asap! I agree, I love the cream cheese frosting too.

  2. These look really yummy!

  3. These look and sound amazing. I love pumpkin!!

  4. YUM!

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