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iced pumpkin cookies

Soft, spiced pumpkin cookies topped with a sweet glaze, perfect for fall treats.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 48
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1.25 cups old-fashioned whole-rolled oats do not use instant, quick-cook, steel cut, or Irish oats
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon optional
  • 0.5 teaspoon ground ginger optional
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 0.75 cups unsalted butter softened
  • 1 cups brown sugar packed
  • 0.5 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups pure pumpkin puree
  • 1.5 cups powdered sugar
  • 2 tablespoons milk
  • 0.25 teaspoon vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 375F. Line baking sheets with Silpats or parchment paper; set aside.
  2. In a medium bowl, combine flour, oats, pumpkin spice, optional cinnamon, ginger, baking soda, cornstarch, baking powder, salt, and stir.
  3. Cream together butter, brown sugar, and granulated sugar until smooth and fluffy.
  4. Add egg and vanilla extract, beat until incorporated.
  5. Mix in pumpkin puree until well blended.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Using a cookie scoop, portion dough onto prepared baking sheets, about 2 inches apart.
  8. Bake for 9 to 11 minutes until puffed and set. Cool on baking sheets briefly, then transfer to wire rack to cool completely.
  9. Prepare icing: mix powdered sugar, milk, and vanilla until smooth. Dip cooled cookies in icing and set aside to set.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for several days. The icing adds a festive touch perfect for fall celebrations.