Iced Amish Pumpkin Cookies Recipe
These Iced Amish Pumpkin Cookies are soft, flavorful, and lightly spiced treats perfect for fall. Made with real pumpkin puree and a blend of warm pumpkin pie spices, these cookies are topped with a sweet vanilla glaze that adds a delicious finishing touch. They bake up moist and tender with a slightly chewy texture, perfect with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Glaze
- 1.5 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, the large egg, and vanilla extract until all ingredients are fully incorporated and the batter is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until a soft dough forms, careful not to overmix which could toughen the cookies.
- Prepare for Baking: Scoop the dough by spoonfuls onto parchment-lined baking sheets, spacing them apart to allow for spreading during baking.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 13 to 15 minutes, or until the edges turn golden and the centers are set but still soft.
- Cool: Remove from the oven and transfer the cookies to a wire rack to cool completely, which is important before applying the glaze to prevent melting.
- Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable to form a sweet vanilla glaze.
- Glaze Cookies: Drizzle the glaze over the cooled cookies and allow it to set at room temperature before serving, adding a lovely sweet finish to each bite.
Notes
- Ensure the butter is softened but not melted for proper creaming.
- Do not overbake the cookies; they should remain slightly soft in the center as they firm up while cooling.
- The glaze can be adjusted by adding more milk for a thinner consistency or more powdered sugar for a thicker one.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a dairy-free option, substitute butter and milk with vegan alternatives and ensure powdered sugar does not contain bone char.
Keywords: Pumpkin cookies, Amish pumpkin cookies, pumpkin spice cookies, iced pumpkin cookies, fall cookies, autumn treats, soft pumpkin cookies
