• Holly

Soft Pumpkin Cookies, With Powdered Sugar Drizzle

Updated: Feb 14


20 baled pumpkin cookies on a cooling rack with powdered sugar drizzle on top
Sugar Drizzled Pumpkin Cookies

These cookies remind me of a whoopie pie. They are cake like in texture and taste like pumpkin pie. Top it with a drizzle of royal icing or a sprinkle of sugar. These are best eaten the day they are made. The perfect dessert for a thanksgiving dinner. I made these this year for our family thanksgiving. The kids were particularly thrilled as they could grab it and go back to playing. I hope you enjoy these as much as we did.



TIPS AND TRICKS:

- 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.

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

- 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.


THINIGS YOU WILL NEED:

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


Ingredients:

2 1/2 cups All purpose flour

1 tsp baking soda

1 tsp baking powder

1 tbsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 1/2 cup granular sugar

1/2 cup butter

1 cup pumpkin pie filling

1 large egg

1 tbsp vanilla extract


For the Drizzle:

1 tbsp vanilla extract

2 cups sifted powdered sugar

3 tbsp milk

1 tbsp butter softened

12 pumpkin cookies on a parchment paper lined cookie sheet fresh out of the oven
Baked Pumpkin Cookies

Directions:

- Preheat your oven to 350 F.

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

- 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.

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

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

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


For The Drizzle:

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

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


Whether its Sweet or Savoury, let it be made with love.



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