Iced Pumpkin Spice Cookies

Forget PSL’s, these cookies are what pumpkin spice is all about! Cakey, soft, melt-in-your-mouth pumpkin cookies with hints of cinnamon, nutmeg and cloves. Oh and the icing on the cake – these cookies are drizzled with a vanilla and spice icing that makes every single bite, worth it!

They may not be the healthiest cookies on the block, but whoever said that cookies had to be healthy?! One bite of these irresistibly, fluffy, pumpkin-y cookies and they’re sure to become your new Fall favorite.

Iced Pumpkin Spice Cookies

INGREDIENTS
For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For the icing:
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Dash of pumpkin pie spice

Method

1. Preaheat oven to 350 degrees F. In a mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt; set aside.

2. In another mixing bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to the butter mixture and beat until creamy. Mix in the dry ingredients. Drop on cookie sheet by the tablespoon and flatten ever so slightly.

3. Bake for 15 minutes, remove from oven and place cookies on a wire rack to cool. 

4. In the meantime make the icing: In a mixing bowl, combine confectioners’ sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed, to achieve desired consistency. Once the cookies are cooled, spread icing on to each cookie.

Tip: Do not store these cookies in an airtight container, they have a lot of moisture from the pumpkin, instead keep ’em out on the counter for a few days.