Description
Delightful autumn-inspired cookies featuring pumpkin puree and warm spices, topped with a simple icing.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup pure pumpkin puree
- 2 cups powdered sugar (for icing)
- 2 tablespoons milk (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg and pumpkin purée until fully combined.
- Gradually add the dry ingredients to the wet mix, stirring until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to about ¼ inch thick and cut out shapes.
- Place the cut-outs on a lined baking sheet and bake for 10-12 minutes.
- Let the cookies cool completely on a wire rack before icing.
- To make the icing, combine powdered sugar, milk, and vanilla until smooth. Adjust consistency as necessary.
- Decorate the cookies with icing as desired.
Notes
Chilling the dough helps maintain the cookie shapes during baking. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cut-out cookies, fall baking, autumn desserts, easy cookies