Fall Dessert: Iced Pumpkin Cookies Recipe
Pumpkin Cookies are perfect this time of year! With the cooler weather upon us, it’s time to get cozy and get baking. Homemade fall desserts made of fresh seasonal ingredients are the perfect finish to any meal or simply a sweet treat whenever you crave. Today, we point you a recipe of iced pumpkin cookies that make the most of fall’s bounty. These pumpkin cookies are so tempting that after a delicious family meal, these will be yet another reason for empty plates.
Fall Dessert: Iced Pumpkin Cookies
[ad#co-1]
Total time: 1 hour 15 minutes
Yields: 36 servings
Pumpkin Cookies Ingredients:
2 and half cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
Half teaspoon ground nutmeg
Half teaspoon ground cloves
Pinch of salt
Half cup softened butter
1 and half cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla essence
Glaze Ingredients
2 cups powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla essence
Pumpkin Cookies Directions:
- Preheat oven to 175 degrees Celsius.
- In a bowl, mix flour, baking powder, baking soda, nutmeg, cinnamon, ground cloves, and salt. Set aside.
- In a separate medium bowl, cream together butter and sugar. Add egg, pumpkin puree and vanilla essence and beat until creamy. Add dry ingredients and mix well. Using tablespoons drop on cookie sheets. Flatten slightly.
- Bake for 10-15 minutes in the pre heated oven. Cool cookies. Drizzle glaze with fork.
- To make glaze: combine powdered sugar, butter, milk, and vanilla essence. Add milk as required to achieve drizzling consistency.
Spice up your season with these delicious fall desserts. They are soft and cake like, and not at all dense or sticky. As these cookies already have a lot of moisture from the pumpkin, make sure not to store them in an air tight container. You can also add chopped pecans, butterscotch chips, dates or raisins if you please.
For more desserts on Stagetecture, click here.
