These pumpkin cookies are tender and soft. The icing is always a hit! Both kids and adults love them!

Ingreadient

• 2 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups white sugar
• ½ cup butter, softened
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
3. 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.
4. 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.
5. 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.
6. Drizzle icing over cooled cookies with a fork.

Other Recipes