Iced Pumpkin Cookies
These soft Iced Pumpkin Cookies are easy to make and absolutely delicious! The soft cake-like pumpkin cookies have warming spices and are drizzled in a tasty vanilla icing. A great fall dessert.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 3/4 cups (170g) sugar
- 1/4 cup (55g) butter, softened
- 1/2 cup (140g) canned pumpkin puree
- 1 egg
- 4 tablespoon heavy cream(double cream)
- 1/2 teaspoon vanilla extract
- 1 ⅔ cups (200g) all-purpose flour (plain flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1/4 teaspoon salt
For the Vanilla Icing
- ½ cup (100g) powdered icing sugar
- 2 tablespoons heavy cream (double cream)
- 1 tablespoons water
- 1 teaspoon vanilla
Preheat the oven to 350° F (175C). Lightly grease two cookie sheets.
In a large bowl, beat the sugar and butter until blended, then add the pumpkin, egg, cream and vanilla and beat until smooth.
Sift in the flour, baking powder, cinnamon, nutmeg, ginger and soda and stir gently to combine.
Spoon tablespoons of batter onto the prepared baking sheets and spread out slightly with the back of the spoon. Leave space between these cookies as they rise, spread and puff up.
Bake for 10-12 minutes or until the edges firm up and begin to turn golden. Allow to cool on the tray then transfer to a wire rack to cool completely.
Meanwhile, make the glaze by mixing all ingredients together. If necessary to get a thick drizzling consistency, add a little more water or icing sugar.
Drizzle over the cooled cookies.
Calories: 161kcal | Carbohydrates: 25.65g | Protein: 2.06g | Fat: 5.74g | Saturated Fat: 3.46g | Cholesterol: 27.27mg | Sodium: 73.31mg | Potassium: 52.2mg | Fiber: 0.65g | Sugar: 14.28g | Vitamin A: 1469.56IU | Vitamin C: 0.34mg | Calcium: 16.43mg | Iron: 0.81mg