Get ready to indulge in the ultimate fall treat with our Soft Batch Iced Pumpkin Sugar Cookies! These delightful cookies are not just any ordinary dessert; they are a sweet embrace of pumpkin goodness, perfectly soft and topped with a creamy icing that will have you reaching for seconds (or thirds!). With just a handful of simple ingredients and a mere 27 minutes from prep to plate, you'll be amazed at how easy it is to bring the flavors of autumn into your kitchen. So, grab your mixing bowl and let’s create a batch of cookies that will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and pumpkin spice until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Mix on low speed until all ingredients are well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread slightly while baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will continue to set as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar and milk until smooth and creamy. Adjust the consistency by adding more milk if needed.
- Once the cookies are completely cool, drizzle or spread the icing over the top of each cookie using a spoon or a piping bag for more precision.
- Allow the icing to set for a few minutes before serving. Enjoy your soft batch iced pumpkin sugar cookies with a glass of milk or your favorite beverage!
Tips
- Measure Ingredients Accurately: Ensure your flour is spooned and leveled in the measuring cup for the best texture. Too much flour can lead to dry cookies.
- Room Temperature Ingredients: Using softened butter and room temperature eggs helps create a smooth batter, resulting in a better cookie texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tougher cookies.
- Chill the Dough: If time permits, chill the dough for about 30 minutes before baking. This can enhance the flavors and help the cookies maintain their shape.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They should be lightly golden around the edges but still soft in the center.
- Icing Consistency: Adjust the icing consistency to your preference. For a thicker icing, use less milk; for a drizzle, add a bit more milk.
- Storage Tips: Store your cookies in an airtight container to keep them soft and fresh for days. They also freeze well for later enjoyment!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 20mg
