Imagine the aroma of warm spices and sweet pumpkin wafting through your kitchen as you bake a batch of Iced Pumpkin Cookies.
These delightful treats aren’t only easy to whip up but also bring a sense of cozy indulgence with every bite.
Watch as simple ingredients transform into soft, fragrant cookies, perfectly finished with a sweet, buttery icing.
Let’s bring this comforting autumn classic to life together!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Cooling rack
- 1 Parchment paper
- 1 Measuring cup set
- 1 Measuring spoon set
- 1 Whisk
- 1 Spoon
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons milk (for icing)
- 1 tablespoon melted butter
Cook & Prep Time
To efficiently manage your time while making Iced Pumpkin Cookies, follow this timeline:
Preparation and Cooking Timeline:
- Reading & Preparation (10 minutes):
- Spend this time reading through the recipe and gathering all the necessary ingredients and equipment.
- Preheat Oven & Initial Prep (5 minutes):
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Wet Ingredients (5 minutes):
- In a mixing bowl, combine pumpkin puree, granulated sugar, vegetable oil, and egg using an electric mixer.
- Mix Dry Ingredients (5 minutes):
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
- Combine Ingredients (5 minutes):
- Dissolve baking soda in 1 teaspoon of milk and add to the wet ingredients along with vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Shape & Bake Cookies (5 minutes for shaping + 15 minutes baking):
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
- Bake for 15 minutes or until the edges are lightly browned.
- Cooling & Icing Preparation (30 minutes cooling + 5 minutes prep):
- Remove cookies from the oven and transfer them to a cooling rack for 30 minutes.
- While cookies are cooling, prepare the icing by mixing confectioners’ sugar, 3 tablespoons milk, and melted butter until smooth.
- Icing & Final Touches (10 minutes):
- Once cookies have cooled, drizzle the icing over the top of each cookie.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Note: Be sure to allow the cookies to cool completely before icing to avoid the icing becoming too runny. Enjoy your delicious Iced Pumpkin Cookies!
Recipe Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine pumpkin puree, granulated sugar, vegetable oil, and egg using an electric mixer.
In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
Dissolve baking soda in 1 teaspoon of milk and add to the wet ingredients along with vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing until well combined.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
Bake for 15 minutes or until the edges are lightly browned.
Remove cookies from the oven and transfer to a cooling rack for 30 minutes.
While cookies are cooling, prepare the icing by mixing confectioners’ sugar, 3 tablespoons milk, and melted butter until smooth.
Once cookies have cooled, drizzle the icing over the top of each cookie.
Serving Tips
- Coffee or Tea: Pair these cookies with a warm cup of coffee or tea for a cozy afternoon treat.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a delightful contrast of warm and cold.
- Cream Cheese Spread: Add a dollop of cream cheese spread on top of each cookie for extra creaminess.
- Pumpkin Spice Latte: Enjoy with a pumpkin spice latte to enhance the autumn flavors.
- Fruit Salad: Accompany with a fresh fruit salad for a rejuvenating balance to the sweet cookies.
Storage
To store iced pumpkin cookies, place them in an airtight container.
Separate layers with parchment paper.
Keep at room temperature for up to a week to maintain freshness and softness.
Freezing
To freeze iced pumpkin cookies, first let the icing set completely.
Arrange cookies in a single layer on a baking sheet.
Freeze, then transfer to airtight containers or freezer bags.
Reheating
To reheat iced pumpkin cookies, use a microwave at low power for 10-15 seconds.
Ensure icing doesn’t melt by covering cookies with a damp paper towel.
Avoid overheating.
Final Thoughts
Iced Pumpkin Cookies are a delightful treat perfect for the autumn season.
Their soft texture and warm spices make them a favorite among cookie lovers.
The combination of pumpkin, cinnamon, and vanilla creates a comforting aroma that fills your kitchen as they bake.
Once cooled, the sweet icing adds just the right amount of sweetness, enhancing the overall flavor.
These cookies are easy to make and are bound to impress family and friends.
For best results, remember to allow the cookies to cool completely before adding the icing.
This prevents the icing from melting and guarantees it sets nicely on top.
Consider adding a pinch of nutmeg or ginger for an extra layer of flavor.
Store them in an airtight container to keep them soft and delicious for days.
Whether for a holiday gathering or a cozy night in, these Iced Pumpkin Cookies are a must-try dessert.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
You can substitute fresh pumpkin for canned puree. First, steam or roast the pumpkin, then puree until smooth. Ascertain consistency matches canned puree. Use equal amounts, but adjust liquid components if the fresh puree seems too watery.
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend. Opt for a blend that includes xanthan gum for the best texture. Confirm all other ingredients, like baking powder, are certified gluten-free.
What Can I Use as a Vegan Substitute for the Egg?
Replace the egg with a flaxseed meal mixture. Combine one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes until it thickens, then incorporate it into your recipe for ideal texture and binding.
Can I Add Nuts or Chocolate Chips to the Recipe?
You can integrate nuts or chocolate chips by folding them into the dough after combining wet and dry ingredients. Opt for chopped pecans or walnuts for texture, or semi-sweet chocolate chips for a rich contrast.
How Long Will These Cookies Stay Fresh at Room Temperature?
Your cookies stay fresh at room temperature for up to three days. Make sure they’re in an airtight container to preserve softness. For ideal texture and flavor, consume within this timeframe, enhancing your culinary experience aesthetically and gustatorily.
Iced Pumpkin Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Cooling rack
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
- 1 Whisk
- 1 Spoon
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons milk for icing
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine pumpkin puree, granulated sugar, vegetable oil, and egg using an electric mixer.
- In a separate bowl, whisk together flour, baking powder, ground cinnamon, and salt.
- Dissolve baking soda in 1 teaspoon of milk and add to the wet ingredients along with vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
- Bake for 15 minutes or until the edges are lightly browned.
- Remove cookies from the oven and transfer to a cooling rack for 30 minutes.
- While cookies are cooling, prepare the icing by mixing confectioners’ sugar, 3 tablespoons milk, and melted butter until smooth.
- Once cookies have cooled, drizzle the icing over the top of each cookie.
Notes
