Iced Pumpkin Spice Cookies are soft, chewy, and topped with amazing cream cheese frosting! All the pumpkin you need in one cookie! Store these favorite fall treats in the refrigerator, and enjoy them cold with a cup of coffee. A perfect duo, and your friends and family will be asking for the recipe!
Easy Iced Pumpkin Cookies
Iced Pumpkin Spice Cookies are soft, chewy, and topped with amazing cream cheese frosting! All the pumpkin you need in one cookie! Store these favorite fall treats in the refrigerator, and enjoy them cold with a cup of coffee. A perfect duo, and your friends and family will be asking for the recipe!
Ingredients
Cookies:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups white sugar
- ½ cup butter, softened
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
Icing:
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. Make cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
3. 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. 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. 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. Drizzle icing over cooled cookies with a fork.
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