These pumpkin cookies are tender and soft. The icing is always a hit! Both kids and adults love them!
Ingredients
- ½ cups all-purpose flour: 2 piece
- ground cinnamon: 2 tsp
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground nutmeg: 0.5 tsp
- ground cloves: 0.5 tsp
- salt: 0.5 tsp
- ½ cups white sugar: 1 piece
- butter: 0.5 cup (softened)
- canned pumpkin puree: 1 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- confectioners' sugar: 2 cups
- milk: 3 Tbsp
- butter: 1 Tbsp (melted)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
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To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
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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.
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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.
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Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.
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Drizzle icing over cooled cookies with a fork. Sheila LaLonde
