Ingredients
2 ½cupsall-purpose flour
1tspbaking powder
¾tspbaking soda
½tspsalt
2tspground cinnamon
½tspground nutmeg
¼tspground ginger
¼tspground cloves
½cupunsalted buttersoftened
1cupgranulated sugar
½cuplight brown sugarpacked
1largeegg
1tspvanilla extract
1cuppumpkin pureecanned
2cupspowdered sugar
4tbsphalf and halfor milk, divided
1tbspsalted buttermelted
½tspvanilla extract
Preparation
Preheat the oven to 350 degrees F.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined.
Mix in egg and vanilla, then blend in pumpkin. With mixer set on low speed, slowly add in flour mixture and mix until just combined.
Scoop dough out about 1 1/2 tablespoon at a time and drop onto a baking sheet lined with a silicone liner or parchment paper. Space the cookies 2-inches apart.
Bake in the preheated oven for 12 to 15 minutes, until cookies are puffy and set.
Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of half and half, butter, and vanilla until well blended. Thin with more half and half if needed.
Spoon and spread icing over the cooled cookies. Immediately add sprinkles after spreading the glaze over each cookie before the icing starts to set.
Let rest at room temperature to allow icing to set.
Once set, serve Iced Pumpkin Cookies and enjoy!
