Iced Pumpkin Cookies

Soft pumpkin cookies made with canned pumpkin, perfectly spiced with cinnamon, nutmeg, and cloves, and drizzled with icing make a cozy fall treat.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 122 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ cups white sugar
• ½ teaspoon ground cloves
• 2 ½ cups all-purpose flour
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 cup canned pumpkin puree

Recipe Instructions

Step 1

Drizzle icing over cooled cookies with a fork.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

Step 3

Make cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

Step 4

Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

Step 5

Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

Step 6

Meanwhile, make icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.