Soft Pumpkin Cookies, With Powdered Sugar Drizzle

Updated at: Thu, 17 Aug 2023 07:39:33 GMT

Step 1

TIPS AND TRICKS

Step 2

- Do not seal in an air tight container as these cookies have a lot of moisture in them from the pumpkin. You can leave these out on a plate or in a container with the lid not sealed. If your pumpkin puree has any liquid on the top, blot with a paper towel before scooping into your measuring cup.

Step 3

- If topping with royal icing, this is safe out of the fridge for approximately 2 days or in the fridge for 1 week.

Step 4

- If you would like them to be on the sweeter side, add a sprinkle of granular sugar to the tops of the cookies before they go into the oven.

Step 5

Cookies sheet, parchment paper, mixer, bowel, cooling rack, measuring utensils, and a sifter.

Step 6

- Preheat your oven to 350 F.

Step 7

- Combine your dry together, flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Step 8

- Beat granular sugar and 1/2 cup of butter in your stand mixer until blended together. Beat in the pumpkin, vanilla and egg until smooth. Gradually add in the flour mixture.

Step 9

- Using a cookie scoop, drop onto a parchment paper lined cookie sheet.

Step 10

- Bake for 15 to 18 minutes or until the edges are firm.

Step 11

- Allow to sit on cookie sheet for 2 to 5 minutes before moving to cooling rack.

Step 12

- Combine sifted powdered sugar, butter, vanilla and milk. Hand whisk together until combined. Add and sprinkle of cinnamon if desired.

Step 13

- Once cookies have cooled, drizzle or spread over your cookies and allow to sit out to harden.

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