How to Make Perfect ICED PUMPKIN COOKIES

ICED PUMPKIN COOKIES. Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. In a large bowl, cream butter and sugars until light and fluffy. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Cream butter and sugar until fluffy.

Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Iced Pumpkin Cookies - these soft and spicy cookies are delicious and topped with an easy cinnamon glaze makiing them simply irresistible. You can cook ICED PUMPKIN COOKIES using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of ICED PUMPKIN COOKIES

1. Prepare 1/2 cup of softened butter.
2. It's 1 1/2 cup of sugar.
3. It's 1 cup of pumpkin.
4. Prepare 1 of egg.
5. It's 1 tsp of vanilla extract.
6. Prepare 2 1/2 cup of all-purpose flour.
7. Prepare 1 tsp of baking soda.
8. Prepare 1 tsp of baking powder.
9. You need 2 tsp of ground cinnamon.
10. You need 1 tsp of pumpkin pie spice.
11. Prepare 1/2 tsp of salt.
12. Prepare 2 cup of powered sugar.
13. It's 3 tbsp of milk.
14. It's 1 tbsp of melted butter.
15. It's 1 tsp of vanilla extract.
16. It's 1 pinch of of pumpkin pie spice.

We have a few different styles of pumpkin cookies on the site—pumpkin oatmeal cookies, gooey butter pumpkin cookies, pumpkin chocolate chip cookies, and of course Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Gradually add flour mixture into pumpkin mixture at low speed until combined. PUMPKIN COOKIE RECIPE PRO TIPS: For beautifully iced cookies, after you whip up the cinnamon icing, spoon it into a small ziplock bag. Snip a corner of the bag and drizzle on the icing.

ICED PUMPKIN COOKIES instructions

1. Heat oven to 350° . Measure flour, b.soda,b.powder, cinnamon,pumpkin pie spice in a bowl set aside..
2. Cream butter & sugar together. Add egg. Mix well. Add pumpkin & vanilla. Add dry in ing. Mix well..
3. Dip by tbsp.onto your prepared cookie sheet. Space about 2" apart. Wet fingertips and flatten cookies a little bit..
4. Bake 12-16 min.or until done. Cool. Mix last 5 ing. Together. Dip cookies in the glaze. Let them set up. Store away and enjoy..

So much easier to control than using a spoon! Let the icing set up before storing the cookies, or it will smear. STORING LEFTOVER ICED PUMPKIN COOKIES Pumpkin Cookies. These soft spiced pumpkin cookies are absolutely delicious!. Not crumbly or crunchy, they're instead beautifully moist and soft.