Recipe: Appetizing 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 have Iced Pumpkin Cookies using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Iced Pumpkin Cookies

1. It's 4 cup of all-purpose flour.
2. Prepare 1 cup of Rolled Oats.
3. You need 1 1/2 tsp of baking soda.
4. You need 2 tsp of ground cinnamon.
5. Prepare 1 tsp of salt.
6. You need 1 1/2 cup of Vegetable shortening.
7. Prepare 1 cup of granulated sugar.
8. Prepare 1 cup of packed light brown sugar.
9. You need 1 of large egg.
10. You need 1 tsp of vanilla extract.
11. It's 1 can of pumpkin (15 oz.).

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. Preheat oven to 350°F..
2. Combine flour, oats, baking soda, cinnamon and salt..
3. In a large bowl, cream together the vegetable shortening and both sugars. Beat in the egg and vanilla extract. Beat in the pumpkin. Gradually blend in the dry ingredients..
4. Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets..
5. Bake for 18 to 20 minutes, until lightly colored. Transfer to wire racks to cool fully before icing (if desired)..
6. To make the vanilla icing all I did was put a 1/2 cup of powdered sugar in a bowl with a tiny amount of vanilla and added a teaspoon or water at a time until the right consistency. If too watery add more powdered sugar, or more water if too thick..

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.