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Soft Iced Pumpkin Spice Sugar Cookies

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Soft, pillowy pumpkin spice sugar cookies with a glossy, crackly icing that tastes like autumn in every bite. An easy fall recipe made with simple ingredients and a clever trick for the perfect texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ¾ cup (170g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2–3 tablespoons milk (whole milk or dairy-free)
  • ½ teaspoon vanilla extract
  • 1 tablespoon melted butter

Instructions

  1. Prep the pumpkin puree: Open the can of pumpkin puree and measure out ¾ cup. Spread it on a plate lined with paper towels, place another paper towel on top, and press gently to absorb excess liquid. Let it sit while preparing other ingredients.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed. Scrape down the sides halfway through.
  3. Add wet ingredients: Add the blotted pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until fully combined, about 1-2 minutes. The mixture may look curdled at first but will come together.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg until evenly distributed.
  5. Mix wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Add about a third at a time, mixing just until the flour disappears. Stop as soon as the dough comes together; do not overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to firm up the butter and prevent spreading.
  7. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Scoop the dough into rounded tablespoons (about 2 tablespoons each) and place 2 inches apart on the prepared sheets.
  8. Bake: Bake one sheet at a time in the center of the oven for 10-12 minutes. Cookies should look puffed, set around the edges, and slightly soft in the center. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Make the icing: In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and 2 tablespoons of milk. Add the third tablespoon if needed to reach a thick but pourable consistency.
  10. Ice the cookies: Once cookies are completely cool, drizzle the icing over the tops using a spoon or piping bag. Use a small offset spatula to spread into an even layer. Let the icing set for 15-20 minutes before serving.

Notes

Blot the pumpkin puree with paper towels to remove excess moisture—this is the secret to soft, not gummy, cookies. Do not overbake; cookies should look slightly underdone in the center when removed from the oven. Let cookies cool completely before icing to prevent the icing from melting. Store in an airtight container at room temperature for up to 5 days; place a piece of bread in the container to keep them soft. Freeze baked, un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin spice cookies, soft sugar cookies, fall cookies, iced cookies, pumpkin cookies, easy fall recipe

Find it online: https://grubella.com/soft-iced-pumpkin-spice-sugar-cookies-easy-fall-recipe/