Description
Soft and flavorful pumpkin sugar cookies topped with a sweet icing, perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, then mix in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each ball of dough slightly.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, beat together powdered sugar, softened butter, milk, and vanilla extract until smooth. Add food coloring if desired. Spread or pipe icing onto cooled cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
