The Hedonist Cook

Iced Pumpkin Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes (cooling)

Total Time: 1 hour 5 minutes

Servings: 36 cookies

Ingredients

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

Icing

• 2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease two cookie sheets.
2. In a medium bowl, combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt.
3. In a separate mixing bowl, cream sugar and softened butter together until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla and beat until creamy.
4. Add the dry ingredients to the wet ingredients and mix until fully combined.
5. Drop tablespoonfuls of dough onto the prepared cookie sheets and flatten slightly.
6. Bake for 15 to 20 minutes, switching racks halfway through, until the centers are set. Transfer cookies to a wire rack and cool to room temperature, about 30 minutes.
7. For the icing, stir together confectioners’ sugar, milk, melted butter, and vanilla in a bowl until smooth. Add a little more milk if needed to reach a drizzling consistency.
8. Drizzle icing over the cooled cookies and let it set before serving.

Notes

• Start with the listed amount of milk in the icing, then add extra a teaspoon at a time if it is too thick.
• Store cookies in an airtight container at room temperature. They stay soft for several days.