Iced Pumpkin Cookies


2 ½ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon salt

½ cup butter, softened (1 stick)

1 ½ cups sugar

1 cup plain pumpkin puree

1 egg

1 teaspoon vanilla

Ingredients for Icing

2 cups powdered sugar

3 to 4 tablespoons milk

1 tablespoon butter, melted

1 teaspoon vanilla


Preheat oven to 350 degrees F. 

In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.  Set aside.

In a stand mixer, beat softened butter and sugar together until light and fluffy.  Add in pumpkin, egg, and vanilla.

Slowly add in dry ingredients. 

Drop on baking sheets by tablespoon and flatten slightly.

Bake for 15 to 17 minutes. 

Allow cookies to cool on cooling rack.

While cookies are cooling, prepare icing.  In a bowl, combine powdered sugar, milk, melted butter and vanilla.  Add additional milk if needed to obtain drizzling consistency.

Spoon a little icing on top of each cookie and spread with back of spoon or you can drizzle icing with a fork on each cookie.

Makes about 3 dozen.


This recipe brought to you by Sophie in the Kitchen