All you need for this pumpkin cookie recipe is some canned pumpkin and a few pantry baking staples.
This is the go-to pumpkin cookie recipe from ourNew Cook Bookthat is essential to any pumpkin lovers’fall baking list.
Here’s what you’ll need to do to yield the softest, most delicious pumpkin cookies.
Credit:Jacob Fox
What Kind of Icing Do You Put On Pumpkin Cookies?
Our favorite icing to put on our signature pumpkin cookies is a penuche icing.
It’s a thick glaze that is cooked on the stove and has an almost fudgelike texture.
Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat until combined, scraping bowl occasionally.
Add eggs and 2 teaspoons vanilla; beat until combined.
Beat in as much of the flour as you might with the mixer.
Using a wooden spoon, stir in any remaining flour.
Bake in the preheated oven for 10 to 12 minutes or until tops are set.
Transfer cookies to a wire rack; let cool.
Transfer to a medium bowl.
Stir in milk and 1 teaspoon vanilla.
Beat in powdered sugar until smooth.
Spread frosting on cookies.
If desired, sprinkle with additional cinnamon.
Makes about 60 cookies.
Bake 13 to 15 minutes or until tops are set and edges are golden.
Remove; cool on a wire rack.
Top cooled cookies with icing and pumpkin pie spice.
Store at room temperature up to 3 days or freeze up to 3 months.
2,000 calories a day is used for general nutrition advice.
