Iced Pumpkin Cookies
Ingredients
The cookies
-
2
cups
all-purpose flour
-
1
tsp
baking soda
-
½
tsp
baking powder
-
½
tsp
salt
-
1
Tbsp
pumpkin pie spice
-
10
Tbsp
unsalted butter
-
1¼
cups
packed light brown sugar
-
1
large
egg
-
1
cup
canned pumpkin puree
-
1
tsp
vanilla extract
The icing
-
1½
cups
powdered sugar
-
3 - 4
Tbsp
half and half
-
2
Tbsp
salted butter
-
½
tsp
vanilla extract
-
2
Tbsp
Dutch cocoa powder
-
Chopped
N/A
pecans
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a stand mixer, cream together the butter and brown sugar until combined.
- Mix in the egg, then add the pumpkin and vanilla, blending well.
- Gradually add the flour mixture and mix until just combined.
- Scoop 2 tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 12 to 15 minutes until puffy and set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar, half and half, melted butter, and vanilla until smooth.
- For chocolate icing, divide the icing and mix cocoa powder into half, adjusting consistency with more half and half.
- Spread icing over cooled cookies and top with pecans if desired.
- Let the icing set at room temperature before storing.
Nutrition Facts (estimated)
Servings
28 cookies
Calories
193
Total fat
11g
Total carbohydrates
23g
Total protein
2g
Sodium
137mg
Cholesterol
34mg
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