It’s Day 3 of Cookie Week! While I was developing recipes for this week I took a poll on Facebook to find the #1 cookie for fall. It was a tough race between Molasses (gingersnap) cookies and pumpkin cookies. Pumpkin cookies with cream cheese icing are a hallowed fall treat in Ohio. Today we are spinning on that classic a little and making Cinnamon Iced Pumpkin Cookies. These soft and buttery morsels taste like pumpkin season distilled into a cookie.
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For this recipe I decided that cinnamon icing would perfectly complement the pumpkin cookies so our baking will be veering into Pumpkin Spice Latte territory today! I used the small cookie scoop for this recipe again. The same one we used for yesterday’s Chai Spice Cookies. You can of course use a medium cookie scoop if you prefer larger cookies. Just plan on getting about half the amount of cookies specified in this recipe.
I really wanted to reinvent the wheel with this cookie recipe. I made these five or six times with different variations before I caved and acknowledged that the base of the original recipe would stay. These are adapted from Better Homes and Garden’s Melt in Your Mouth Pumpkin Cookies. I started by halving the recipe because I did not want 60 cookies, but if you are making cookies for a crowd go ahead and double it. Next I cut back on the sugar because I think lot of recipes are much sweeter than is necessary for a good dessert. Rich and flavorful beats plain and sweet any day! To that end I also adjusted the spices, adding ginger and cloves instead of nutmeg and upping the cinnamon. Cinnamon Iced Pumpkin Cookies are the result, a rich and flavorful treat that will put you in a fall mood!
I hope you enjoy baking your pumpkin cookies today! Come back tomorrow for Coconut Cranberry Oatmeal Cookies. Thanks for pinning and sharing!
Cinnamon Iced Pumpkin Cookies
- 1 cup (230 g) butter
- 1/2 cup (115 g) dark brown sugar
- 1/2 cup (100 g) white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 large egg
- 1 tsp vanilla
- 1/2 can pumpkin - 7.5 oz (215 g)
- 2-1/4 cups (355 g) white flour
- Cinnamon Icing:
- 1/4 cup (60 g) butter well-softened
- 2-1/4 cups (260 g) powdered sugar
- 2 Tbsp milk
- 2 tsp cinnamon
Preheat oven to 350 F (175 C) and line your cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment combine the butter, sugars, spices and leavening and beat to combine.
Add the egg and vanilla and mix.
Pour in the pumpkin and flour and beat until the mixture comes together. The dough should be fairly soft.
Scoop the dough onto lined cookie sheets about two inches apart using a small cookie scoop.
Bake for 12 minutes and cool on wire racks.
ICING: Beat all the icing ingredients together until well combined. Swirl a generous dollop of icing on each cookie with a knife and enjoy!
Store in an airtight container at room temperature.
Adapted from Better Homes and Gardens +++ Double the recipe for a large crowd +++ The Teatime Baker - www.teatimebaker.com