Pumpkin Spiced Cookies Recipe
Iced pumpkin cookies made with real pumpkin, warm spice, chocolate chips, and crunchy nuts, finished with a sweet spiced icing. An easy, soft fall treat.
Servings 24 Cookies
Equipment
- Stand Mixer or hand mixer
- Parchment Paper or silicone baking mats
Ingredients
- ½ cup unsalted butter room temperature
- 1 ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 15 oz pumpkin puree not pumpkin pie filling
- 1 cup semi-sweet chocolate chips optional
- ½ cup walnuts chopped, optional
Icing
- 5 tbsp butter melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 4 tbsp milk
- pumpkin pie spice for sprinkling
Instructions
- Preheat oven to 375ºF. Line rimmed baking sheets with parchment or silicone baking mats. Set aside.
- Beat butter and sugar with a mixer on medium-high until fluffy. Add egg and vanilla extract, mix well to combine.
- Whisk together flour, baking powder, baking soda, nutmeg, cinnamon, and kosher salt in a medium bowl.
- With the mixer on low, add half of the dry ingredients, then all of the pumpkin puree, then remaining dry ingredients, mixing just until combined after each addition. Fold in chocolate chips and chopped nuts.
- Using a hinged scoop, drop onto prepared baking sheet, 2 inches apart. Bake 14-16 minutes, or until the centers spring back and are no longer wet. Cool completely on a wire rack.
Vanilla Icing
- In a small bowl, add the melted butter, powdered sugar, vanilla, and 2 tablespoons of milk. Stir well to combine. Add more milk if desired to create a semi-stiff icing. Ice the completely cooled cookies and sprinkle with pumpkin spice.
Nutrition
Serving: 1g | Calories: 252kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 25mg | Sodium: 156mg | Fiber: 2g | Sugar: 26g
