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
Ensure your cookies are completely cooled before icing to prevent the icing from melting and becoming too runny. For an extra flavor kick, consider adding a pinch of nutmeg or ginger to the dough before baking. If you prefer a thicker icing, reduce the amount of milk used in the icing mixture. Store the cookies in an airtight container to maintain their softness.
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