The following iced pumpkin cookies recipe will help you prepare a delicious platter of soft and cakey iced pumpkin cookies, topped with a yummy cream drizzle. The given quantities will make 4 dozen ice pumpkin cookies. One essential thing to remember is that more icing you use, the better will be the finished product.
Granulated sugar: 1 cup
Canned pumpkin puree: 2 cups
2 large eggs
Vegetable oil: 1 cup
Light brown sugar: 1 cup
All-purpose flour: 4 cups
Baking powder: 2 teaspoons
Pumpkin pie spice: 1 teaspoon
Softened cream cheese: 3 ounces
Vanilla extract: ½ teaspoon
Milk: 2 tablespoons
Powdered sugar: 4 cups
Step 1– Preheat oven to 180 degrees C (350 degrees F).
Step 2– Mix sugars, eggs, oils, and pumpkin. Stir the dough well until it becomes smooth enough.
Step 3– Stir in baking powder, spice, and flour. Combine the ingredients well to prepare a thick dough.
Step 4– Take one tablespoonful from the dough and drop it onto the greased cookie sheet for each cookie. Make sure to space each drop by at least 2 inches.
Step 5– Bake for 10-12 minutes. Notice when the cookies are starting to get brown on the bottom and get puffy.
Step 6– Cool on racks 5.
Step 7– Combine milk, vanilla extract, powdered sugar, and cream cheese once the preparation is cool.
Step 8– Ice the prepared cookies and serve.