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Cozy Pumpkin Spice Sugar Cookies with Perfect Icing

pumpkin spice sugar cookies - featured image
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Soft, pillowy pumpkin spice sugar cookies with a simple vanilla icing that are perfect for fall gatherings, cookie swaps, or last-minute baking emergencies. These cookies come together in under an hour and have a tender, melt-in-your-mouth texture that makes them a crowd-pleaser.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree, blotted dry
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the Icing:
  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Spread the 1/2 cup of pumpkin puree on a plate lined with paper towels. Place another paper towel on top and press gently. Let it sit while you prepare the dough.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the egg, vanilla extract, and the blotted pumpkin puree. Mix until just combined.
  5. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. The dough will be soft but not sticky.
  7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Using a cookie scoop, portion out rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and the tops look just slightly cracked. The centers should still look soft and puffy.
  10. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, vanilla extract, and melted butter. Add the remaining tablespoon of milk if needed to reach a drizzling consistency.
  12. Drizzle the icing over the cooled cookies using a spoon or a piping bag. Let the icing set for about 30 minutes before stacking or storing.

Notes

Don’t skip chilling the dough for at least 30 minutes to prevent spreading. Blotting the pumpkin puree is essential to avoid gummy texture. For best results, let cookies cool completely before icing. Cookies taste even better the next day as spices meld.

Nutrition

Keywords: pumpkin spice, sugar cookies, fall cookies, cookie swap, pumpkin cookies, icing, easy cookies

Find it online: https://sparklechew.com/cozy-pumpkin-spice-sugar-cookies-with-perfect-icing/