Easy Moist Pumpkin Cookies Recipe

Ingredients

For the Cookies

2 1/2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp cardamom

1/2 tsp salt

1/2 cup butter Softened

1 cup light brown sugar Packed

1/2 cup granulated sugar

1 egg large

1 cup pumpkin puree

1 tsp vanilla extract

For the Icing

1 cup powdered sugar

2 tbsp milk

1 tsp vanilla

Instructions

Preheat the oven to 350° F or 177° C. Sift the flour, baking soda, baking powder, salt, and spices into a large bowl. Whisk together and set aside.

Cream the butter, and sugars together in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Add the egg and vanilla while mixing on low, then mix in the pumpkin. Scrape the bowl down and mix again until ingredients are distributed.

Add the flour mixture in then mix on low to medium-low until just combined. Scrape the bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill for at least 30 minutes.

Use a triggered ice cream scoop or tablespoon to portion out 1.5-2 inch balls.

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and bake at 350°F for about 11 minutes. The cookies' edges will be set but the centers appear baked.

While the cookies are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.

Arrange the cookies close together and drizzle icing over the top. You can use a spoon or pipe it out from a piping bag.

Enjoy this Easy Moist Pumpkin Cookies Recipe.