Iced Pumpkin Cookies
Soft and cakey, topped with a cream-cheese drizzle, these are the best pumpkin cookies! Spice to your liking using more or less cinnamon, but don't forget - the more icing, the better.
Hands-On Time: 10 minutes
Ready In: 25 minutes
Yield: 4 dozen cookies
2 cups canned pumpkin puree
1 cup granulated sugar
1 cup unpacked light brown sugar
1 cup vegetable oil
2 large eggs
4 cups all-purpose flour
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
3 ounces cream cheese - softened
1/2 teaspoon vanilla extract
4 cups powdered sugar
2 Tablespoons milk
- Preheat oven to 350 degrees F.
- Blend together pumpkin, sugars, oil and eggs until smooth.
- Stir in flour, spice and baking powder until well combined, dough will be thick.
- Drop by rounded tablespoonsful 2 inches apart onto greased cookie sheets. Bake for 8-10 minutes until puffy and just beginning to brown on the bottom. Cool on racks.5. Once cool, combine cream cheese, powdered sugar, vanilla extract and milk until smooth. Ice cookies and serve.