Soft Pumpkin Cookies with Icing

$- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The heart of these cookies is the canned pumpkin puree. It gives them a soft texture and a warm flavor. Use unsalted butter for better control over the saltiness. The mix of granulated and brown sugar adds sweetness and depth. Essential spices like cinnamon, nutmeg, and ginger create that cozy autumn vibe. - 1 cup powdered sugar - 2 tablespoons maple syrup - 2 tablespoons milk (or more for desired consistency) - A pinch of salt This icing is simple yet delightful. The powdered sugar makes it sweet and smooth. Maple syrup adds a rich flavor, perfect with pumpkin. Milk adjusts the icing's thickness; add more for a drizzle. A pinch of salt balances the sweetness well. You can find the full recipe to make these soft pumpkin cookies and icing. Enjoy baking! 1. Start by creaming the butter and sugars. In a large bowl, mix 1/2 cup of softened unsalted butter, 1 cup of granulated sugar, and 1/4 cup of brown sugar. Beat them until the mix is light and fluffy. This step adds air, which makes the cookies soft. 2. Next, mix in the canned pumpkin puree, eggs, and vanilla extract. Add 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla. Stir until everything blends well. The pumpkin keeps the cookies moist. 3. Now, combine the dry ingredients. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and spices: 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Slowly mix this into the wet ingredients. Be careful not to overmix; you want it just combined. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. 2. Drop the dough onto the baking sheet. Use rounded tablespoons of dough and leave some space between each cookie. They will spread while baking. 3. Bake the cookies for 10-12 minutes. The edges should be lightly golden, while the centers remain soft. This softness is normal and gives the cookies their signature texture. 1. While the cookies cool, whisk the icing ingredients. In a small bowl, mix 1 cup of powdered sugar, 2 tablespoons of maple syrup, 2 tablespoons of milk, and a pinch of salt. Whisk until smooth. 2. Adjust the icing consistency. If it’s too thick, add more milk, a teaspoon at a time. You want it to drizzle easily over the cookies. For the full recipe, you can refer to the recipe card above. Enjoy these soft pumpkin cookies with icing as a perfect treat! - Ensuring proper mixing: Start by creaming the butter and sugars until fluffy. This step adds air, making your cookies soft. Mix in the pumpkin, eggs, and vanilla next. Then, add the dry ingredients slowly. Stir just until combined; don’t overmix. - Baking time adjustments: Each oven can be different. For this recipe, set your timer for 10-12 minutes. Check for lightly golden edges. The centers should look soft and slightly puffy. They will firm up as they cool. - Cooling tips for soft texture: Let cookies cool on the baking sheet for 5 minutes. This helps them stay soft. Then, transfer them to a wire rack to cool completely. This step is key for keeping that perfect texture. - Achieving the right icing consistency: Mix powdered sugar, maple syrup, and milk until smooth. If it's too thick, add a bit more milk. The icing should be pourable but not runny. - Drizzling vs. spreading the icing: For a drizzle, use a spoon or piping bag. If you want a thicker layer, spread it with a knife. Both methods look great and taste delicious. Choose what you like best! - Storage tips for icing leftovers: If you have extra icing, store it in an airtight container. It can sit in the fridge for up to a week. Before using, stir it well. You may need to add a splash of milk to get it back to the right consistency. For the full recipe, check the detailed instructions above. {{image_2}} You can change the taste of your cookies in fun ways. Adding chocolate chips gives a sweet, rich flavor. Try mixing in a cup of semi-sweet chocolate chips. You can also add nuts, like walnuts or pecans, for a nice crunch. Just chop them small before mixing them in. Using different spices can make your cookies unique. Cloves and allspice add warmth and depth. Swap out some cinnamon for these spices in your dough. A pinch can transform the taste and surprise your friends. If you need gluten-free cookies, you can easily swap the flour. Use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good mix of starches and proteins for texture. For vegan cookies, replace the butter and eggs. Use coconut oil or vegan butter in equal amounts for the butter. You can substitute eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let this sit for five minutes before adding it to your dough. These swaps keep the cookies soft and tasty. For the full recipe, check out the details above. You can store soft pumpkin cookies at room temperature for up to 5 days. Keep them in an airtight container to maintain freshness. If you want to extend their life, you can refrigerate them. Just make sure to use a container that seals tightly. This keeps the cookies soft and moist. You can freeze unbaked dough for up to three months. To do this, scoop the dough onto a baking sheet lined with parchment paper. Freeze the dollops until solid, then transfer them to a freezer bag. Label it with the date for easy tracking. For baked cookies with icing, wait until the icing has set. Then, place the cookies in a single layer in a freezer-safe container. Layer them with parchment paper to avoid sticking. They will stay fresh for about two months. When ready, thaw them in the fridge overnight before serving. You can check the Full Recipe for detailed steps on making these delicious cookies. Enjoy! You can tell when your pumpkin cookies are done by looking at them closely. The edges should be a light golden color. The center will look soft and might seem a bit undercooked, which is okay. They will firm up as they cool. If you press lightly on the cookie, it should not feel doughy. Yes, you can use fresh pumpkin! Start by cooking your pumpkin until it's soft, then mash it. Make sure to remove as much water as possible. Fresh pumpkin may be less sweet, so you might want to add a bit more sugar. Check the texture to ensure it matches canned pumpkin puree, which should be smooth and thick. If your icing is too runny, don’t worry! You can thicken it easily. Add more powdered sugar, a little at a time, until it reaches your desired thickness. If you want to adjust it for drizzling, add a bit of milk. Just remember, a small amount goes a long way. Keep mixing until it looks smooth and glossy. For the full recipe, check out the detailed instructions above to make these delightful soft pumpkin cookies with icing! In this blog post, we explored the key ingredients for soft pumpkin cookies and sweet maple icing. I shared step-by-step instructions, helpful baking tips, and exciting variations you can try. Remember to mix well and watch your baking time for perfect results. You can also adjust the icing for your taste. Baking these delicious cookies should be fun and rewarding. Enjoy your time in the kitchen, and share these treats with friends and family!$

Soft Pumpkin Cookies with Icing

Indulge in the delightful flavors of fall with these soft pumpkin cookies topped with sweet maple icing. This easy recipe uses simple ingredients like pumpkin puree, spices, and just the right touch of sweetness to make a delicious treat for any occasion. Follow our step-by-step instructions and impress your friends and family! Click through for the full recipe and make your kitchen smell amazing!

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Ingredients

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Icing:

1 cup powdered sugar

2 tablespoons maple syrup

2 tablespoons milk (or more for desired consistency)

A pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the canned pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will look soft; this is normal.

Allow the cookies to 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 powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Adjust the consistency by adding more milk if necessary.

Once the cookies are cool, drizzle the sweet maple icing over the top of each cookie using a spoon or a piping bag.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Arrange the cookies on a decorative platter and garnish with a sprinkle of cinnamon on top of the icing for an extra festive touch!