Iced Pumpkin Cookies

This iced pumpkin cookie recipe is the sweetest way to celebrate fall.?

Iced Pumpkin Cookies Ingredients

These are the simple, kitchen staple ingredients you?ll need to make this iced pumpkin cookie recipe:?

• Flour: The pumpkin cookie dough starts with all-purpose flour. 
• Spices: The cookies are spiced with cinnamon, nutmeg, and cloves. 
• Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise. 
• Salt: A pinch of salt enhances the overall flavor, but it won?t make the cookies taste salty. 
• Sugars: You?ll need white sugar for the cookie dough and confectioners? sugar for the icing. 
• Butter: You?ll need a stick of softened butter for the dough and a tablespoon of melted butter for the icing. 
• Pumpkin: Use canned pumpkin puree or homemade pumpkin puree. 
• Egg: An egg adds moisture and helps bind the cookie dough together. 
• Vanilla: Vanilla extract lends flavor to the cookie dough and the icing. 
• Milk: Three tablespoons of milk in the icing helps create the perfect texture. 

How to Make Iced Pumpkin Cookies

You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make iced pumpkin cookies:?

1. Make the cookie dough.?
2. Drop the dough by the tablespoonful onto a cookie sheet and flatten slightly.?
3. Bake until the centers are set, then cool on a wire rack.?
4. Make the icing and drizzle it over the cooled cookies.?

How to Store Iced Pumpkin Cookies

Make sure the icing is cooled and set before you pack the iced pumpkin cookies away. Store them in an airtight container at room temperature for up to one week. If you're stacking them, place parchment paper or wax paper between each layer to prevent sticking.

Can You Freeze Iced Pumpkin Cookies? 

Yes, but it?s best to freeze the cookie dough before freezing.?

Drop the dough onto a silicone- or parchment-lined sheet. Freeze for an hour (or until solid) and transfer to a freezer zip-top bag. Squeeze out the air and freeze for up to three months. Bake and ice the cookies according to the recipe.?

Cookdap Community Tips and Praise

?Everyone in my family loves these,? says Sonya Armstrong. ?They are moist and perfect for fall. I made them for a fall festival at my kids’ school one year. They turn out great every time.?

?These are fantastic,? raves Austinbaker. ?I added a package of white chocolate chips to the final batter and stirred. The results were decadent!?

?Made this recipe for the first time today and everyone in the family loved them,? according to g_tundra. ?Drizzled the icing on in a zigzag pattern and was just enough to politely taste the sugar. Soft and chewy on the inside and a little crunch on the bottom. Delectable!?