Iced Pumpkin Cookies
Ingredients
The cookies
-
2
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
teaspoon
ground cinnamon
-
½
teaspoon
nutmeg
-
¼
teaspoon
ginger
-
a dash
allspice
-
2
eggs
eggs
-
⅛
cup
brown sugar
-
¼
cup
canola oil
-
1
cup
pumpkin butter
-
a pinch
vanilla powder or 1 teaspoon vanilla extract
The icing
-
3
cups
powdered sugar, sifted
-
1
teaspoon
cinnamon
-
a pinch
vanilla powder or 1 teaspoon vanilla extract
-
¼
cup
milk
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
- In a large bowl, beat the eggs and brown sugar until well combined.
- Add the canola oil, pumpkin butter, and vanilla, mixing until blended.
- Stir in the flour mixture until just combined.
- Scoop mounds of dough onto the prepared baking sheet, spacing them 2½ inches apart, and smooth the tops.
- Bake for about 16 minutes until the tops feel firm and a toothpick comes out clean.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, whisk together powdered sugar and milk, then fold in the cinnamon.
- Spoon the icing over the tops of the cooled cookies.
Nutrition Facts (estimated)
Servings
20 servings
Calories
152
Total fat
3g
Total carbohydrates
29g
Total protein
2g
Sodium
124mg
Cholesterol
16mg
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