Today was a good day because I opened up my first can of pumpkin of the season and made pumpkin cookies! So of course, how could it not be a good day right? This time of year I always get carried way with the pumpkin desserts so why not get an early start? To me September is the official start of pumpkin baking and I can’t wait for the weeks and months ahead!
I decided to start things off right with these super soft and purely irresistible Iced Pumpkin Cookies! I thought that I’ve tried just about every kind of pumpkin cookie out there but I’d never thought to make a simple iced version until recently. After just one bite of these all I have to say is where have they been all my life?? Oh my goodness are these things dangerous! They are a moist, cake-like cookie and they are addictive. No one could stop at just one cookie! Basically I’m going to have to wait a few weeks until I make them again because all self-control just went flying out the window. Definitely worth every calorie though. And now I’ll just dream about them tonight, these little pillowy clouds of pumpkin perfection with sweet vanilla icing and lots of sprinkles.
Iced Pumpkin Cookies
- 2 1/2 (354g) cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (230g) canned pumpkin puree
- 2 cups (250g) powdered sugar
- 3 - 4 Tbsp half and half or milk
- 1 Tbsp (14g) salted butter, melted
- 1/2 tsp vanilla extract
- For the cookies:
- Preheat oven to 350 degrees. In medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined (scrape bowl occasionally throughout entire mixing process if your paddle attachment doesn't constantly scrape bowl). Mix in egg and vanilla then blend in pumpkin. With mixer set on low speed slowly add in flour mixture and mix just until combined. Scoop dough out about 1 1/2 Tbsp at a time (I used a small cookie scoop, alternately you can just use two spoons one to scoop and one to scrape it from the other spoon. If it is too sticky you can chill for 30 minutes if needed) and drop onto a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart. Bake in preheated oven 12 - 15 minutes (they should look puffy and set). Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
- For the glaze:
- In a medium mixing bowl whisk together powdered sugar, 3 Tbsp half and half, butter and vanilla until well blended. Thin with more half and half as needed (if using half and half you will probably need 4 Tbsp with milk only 3 Tbsp). Spoon and spread glaze over cooled cookies, if using sprinkles immediately add sprinkles after spreading glaze over each cookie before the glaze starts to set (alternately you can dust them lightly with cinnamon or mix 1/2 tsp cinnamon into the glaze). Let rest at room temperature to allow glaze to set.