Soft Pumpkin Cookies with Icing
Soft Amish pumpkin cookies with icing stay soft for days. No need to chill the dough for these pumpkin spice cookies. Kids will love to help make this easy Thanksgiving dessert.
Servings: 31
Calories: 121kcal
Ingredients
For the cookies:
- 1 cup packed brown sugar
- 1 cup unsalted butter* room temperature
- 1 large egg
- 1 cup solid pack pumpkin purée
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the frosting:
- 2 tablespoons unsalted butter melted
- 2-3 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350º Fahrenheit. Line 2 baking sheets with silicone baking mats or parchment paper. I use a dark baking sheet which makes the cookies slightly taller with a firmer bottom. If you use a light baking sheet, the cookies will spread a little more and be softer.
- In a large mixing bowl, use an electric mixer on medium speed to cream together the sugar, butter and egg. Mix until well blended. Add the pumpkin and mix until combined. 1 cup packed brown sugar, 1 cup unsalted butter*, 1 large egg, 1 cup solid pack pumpkin purée
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. 2 cups all-purpose flour, 1 teaspoon baking soda , 1 teaspoon baking powder , ½ teaspoon salt , 1 teaspoon cinnamon , 1 teaspoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients and stir until combined, scraping the sides of the bowl as needed. The batter will be like thick cake batter.
- Use an cookie scoop to dollop cookie batter onto the prepared baking sheets. Don’t flatten them, just leave them in the little ball that the cookie scoop makes them in.
- Bake for 10-11 minutes or until the cookies are baked through. The darker sheet may be closer to 10 minutes, a lighter sheet may need a minute or two longer. Allow the cookies to cool for 5 minutes on the baking pan, then move to a wire rack to finish cooling.
- In a small bowl, melt the butter. Add the milk and vanilla extract. Whisk these ingredients together. Add the powdered sugar and whisk until well combined. The icing will be a little runny so that it can easily cover the top of the cookies. 2 tablespoons unsalted butter , 2-3 tablespoons 2% milk, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar
- Spoon or drizzle the icing overtop the cookies. Allow the cookies to set, then store them in an airtight container at room temperature.
Notes
*For even taller, cakier cookies, use vegetable shortening.
The calories shown are based on the recipe making 31 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 85mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1445IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
