Iced Pumpkin Cookies

These soft and chewy iced pumpkin cookies are perfect for the fall season.

Made with canned pumpkin puree, these sweet treats are infused with the warmth of autumn.

With a hint of spice and a delightful crunch, these cookies are sure to become a new seasonal favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1/2 cup white granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• Colored sugar or sprinkles for decoration (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes. Add the pumpkin puree and mix until well combined.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until a dough forms. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden.

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. If desired, decorate the cooled cookies with colored sugar or sprinkles.

Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to 5 days.

Notes

Make sure to use room temperature butter for the best results – it’ll make all the difference in the texture of your cookies! If you’re using sprinkles or colored sugar for decoration, add them to the cookies before they cool completely, so they stick properly. Don’t overmix the dough, as it can lead to tough cookies.

Stop mixing as soon as the ingredients come together in a ball.

Keep an eye on your cookies while they’re baking – 12-14 minutes is the perfect time for a soft and chewy center, but if you prefer a crisper cookie, bake for 15-16 minutes. These cookies will keep for up to 5 days in an airtight container at room temperature, but they’re best consumed within 2-3 days for optimal flavor and texture.

You can also freeze the cookies for up to 2 months – just thaw at room temperature or thaw frozen cookies in the microwave for 10-15 seconds.

Nutrional Value

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g