By Kelly Bogard
Nothing says fall more than pumpkin-flavored treats. While I’m not a fan of scooping the insides for a jack-o’-lantern, I love sweet pumpkin treats that signal the cooler weather, changing leaves and comfy scarves of fall. Amanda makes an office favorite–Iced Pumpkin Cookies–that gets us all in the fall mood. She made them recently and shared the photos for today’s Texas Table Top recipe. We hope you enjoy them as much as we do!
For Iced Pumpkin Cookies, you will need…
2-½ cups flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. salt
½ cup butter (softened)
1-½ cups white sugar
1 cup canned pumpkin puree
1 tsp. vanilla extract
First things first. Preheat your oven to 350 degrees Fahrenheit. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
In a large bowl, cream together the butter and sugar using an electric mixer.
Add the canned pumpkin puree, egg and vanilla, and beat until creamy.
Combine the dry ingredients with the wet ingredients.
Drop the dough (about a tablespoon’s worth) on an ungreased cookie sheet. Use the spoon to lightly flatten each cookie, and bake 15-20 minutes.
Remove the cookies and place on a wire rack to cool.
While your cookies are cooling, prepare the icing.
For the icing, you will need…
2 cups powdered sugar
3 tbsp. milk
1 tbsp. melted butter
1 tsp. vanilla
Simply whisk the icing ingredients together in a large bowl until no lumps are present.
Drizzle each cookie with icing and allow to dry. Tip: For easy drizzling, pour the icing into a sealable sandwich bag. Cut off the tip of one of the corners to create an easy icing bag. Gently squeeze the bag to drizzle the icing over the cookies.
These cookies are great with a cup of warm cider on a cold evening. They also travel well, making them a perfect snack for football games and fall festivals. Thanks to Amanda for sharing the recipe.
I hope you all are taking advantage of the cooler weather, and from all of us at Texas Table Top, enjoy!
Iced Pumpkin Cookies
Summary: Warm, spicy cookies that are perfect for a cool evening
- 2-½ cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- ½ tsp. salt
- ½ cup butter (softened)
- 1-½ cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
- Cream together butter and sugar.
- Add canned pumpkin puree, egg and vanilla to butter and sugar mixture. Beat until creamy.
- Mix in dry ingredients.
- Drop on cookie sheet in tablespoonfuls, flattening slightly with a spoon.
- Bake 15-20 minutes.
- Cool cookies and drizzle with icing.
- Combine powdered sugar, milk, melted butter and vanilla.
- Add milk as needed to reach drizzling consistency.
Prep time (duration): 10 minutes
Cook time (duration): 15-20 minutes
Number of servings (yield): 3 dozen