Iced Pumpkin Cookies
These iced pumpkin cookies are moist, fluffy, and perfect for fall gatherings, topped with a simple icing.
Ingredients
For the Cookies
- 1 cup canned pumpkin Make sure to drain excess liquid.
- 1/2 cup unsalted butter, browned Brown butter for extra flavor.
- 1 cup brown sugar Use more brown sugar for chewiness.
- 1/2 cup granulated sugar Reduce white sugar for softer cookies.
- 1 large egg yolk Use yolk instead of whole egg for chewier texture.
- 2 cups all-purpose flour Ensure the flour is sifted.
- 1 teaspoon baking powder Adjust if cookies are too puffy.
- 1/2 teaspoon cinnamon Optional for added flavor.
For the Icing
- 1 cup powdered sugar Adjust consistency with milk.
- 1-2 tablespoons milk Add to reach desired icing consistency.
- 1/4 teaspoon cinnamon Optional for flavor.
Instructions
Preparing the Dough
- Preheat the oven to 350°F (175°C).
- In a bowl, brown the butter and let it cool.
- In a large mixing bowl, combine browned butter, canned pumpkin, brown sugar, and granulated sugar.
- Add the egg yolk and mix well.
- In another bowl, sift together the flour, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking the Cookies
- Scoop the dough onto baking sheets lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from oven and allow cookies to cool completely.
Preparing the Icing
- In a bowl, mix powdered sugar with milk until desired consistency is achieved.
- Add cinnamon for flavor if desired.
- Drizzle or spread icing over cooled cookies.
Notes
Let the icing harden before stacking cookies to avoid them sticking together. Store cookies in an airtight container with a slice of bread to keep them soft.