Iced Pumpkin Cookies
Recipe information
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Cooking:
20 min.
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Servings per container:
36
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Source:

Ingredients for - Iced Pumpkin Cookies

1. All-purpose flour - 2 ½ cups
2. Ground cinnamon - 2 teaspoons
3. Baking powder - 1 teaspoon
4. Baking soda - 1 teaspoon
5. Ground nutmeg - ½ teaspoon
6. Ground cloves - ½ teaspoon
7. Salt - ½ teaspoon
8. White sugar - 1 ½ cups
9. Butter, softened - ½ cup
10. Canned pumpkin puree - 1 cup
11. Egg - 1
12. Vanilla extract - 1 teaspoon
13. Confectioners' sugar - 2 cups
14. Milk - 3 tablespoons
15. Melted butter - 1 tablespoon
16. Vanilla extract - 1 teaspoon

How to cook deliciously - Iced Pumpkin Cookies

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

Drizzle icing over cooled cookies with a fork. karen