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Perfectly soft frozen pumpkin cookies DIY

With cinnamon, nutmeg, cloves and ginger these are soft Frozen Pumpkin Cookies just taste like autumn! Cinnamon glaze rounds it off perfectly and makes every bite sublime. It’s hard to eat just one!

soft pumpkin cookies with cinnamon glaze

SOFT PUMPKIN COOKIES WITH TIN ICING

If you love a pillow-like soft biscuit, these pumpkin spice biscuits are perfect for you. Pumpkin puree gives them a moist cake-like texture and they are fluffy and delicious!

The cookies themselves aren’t overly sweet, so a simple icing will round them off perfectly. I added some cinnamon to my easy frosting recipe which makes it extra tasty. Even my son who says he doesn’t love pumpkin desserts devoured these cookies.

They fill the house with a delicious spicy aroma as you bake. Is there anything more homely than the smell of cinnamon and pumpkin spices wafting through the house? So reassuring.

If you’re looking for a chewy pumpkin cookie loaded with treats, check out my chewy pumpkin cookies. You are a favorite of mine. 🙂

simple pumpkin cookies on a cooling shelf

(To skip my tips and tricks and see only the printable recipe card, you can scroll to the bottom of the post.)

HOW TO MAKE SOFT PUMPKIN SPICE COOKING:

Ingredients for cookies:

  • All-purpose flour
  • Baking Soda and Baking Soda (Both of these make the cookies rise nicely so they are perfectly soft and fluffy.)
  • Salt (adds flavor)
  • ground cinnamon, nutmeg, cloves and ginger (each of which gives the biscuits the perfect autumn flavor.)
  • Butter, softened to room temperature (I recommend letting it come to room temperature on the counter.)
  • Granulated sugar
  • Canned pumpkin puree (I haven’t tried homemade pumpkin puree, but it should work fine.)
  • Egg (I use large eggs in baking.)
  • Vanilla extract

Ingredients for the cinnamon glaze:

  • Powdered sugar (also known as powdered sugar)
  • melted butter (makes the icing extra rich and creamy)
  • Vanilla extract
  • Milk (I used 2%, but either type should work.)
  • cinnamon
  1. PREPARATION: soak butter at room temperature. Line baking trays with silicone film or spray with non-stick cooking spray. Preheat the oven to 350 degrees.
  2. DRY INGREDIENTS: In a small bowl, whisk together all of the dry ingredients. If your flour is packaged, whisk or sift it before measuring so you don’t get too much flour, which can make the cookies dry and chewy.
  3. WET INGREDIENTS: Cream, butter and sugar in a large mixing bowl. Stir in the pumpkin, egg and vanilla.
  4. FORM COOKIES: Stir in the dry ingredients until the flour is moistened. The dough will be sticky.
    Scoop the batter onto prepared baking tins. Scatter the biscuits a little with the back of a damp spoon or finger. I think it’s actually easier to just use your finger or your hand.
    the best soft pumpkin cookies with icing
  5. Bake: Bake at 350 ° for about 15 minutes or until it is firm in the middle. Let the pans cool for 3-5 minutes, then remove them to wire racks to cool completely.
  6. IRON: When the biscuits have cooled completely, whisk together and drizzle all of the icing ingredients.
    soft frozen pumpkin cookie recipe Or if you prefer, simply spread the icing over the biscuits with a small spoon or butter knife.
    Pumpkin drop cookies with frosting

PUMPKIN COOKIE RECIPE PRO TIPS:

  • For nicely frozen biscuits, spoon the cinnamon icing into a small zip lock bag after whipping. Cut one corner of the bag and drizzle with the glaze. So much easier to control than with a spoon!
  • Let the icing set before storing the biscuits or it will smear.

STORAGE OF LEFTOVER ICED PUMPKIN COOKIES

Cookies can be stored in an airtight container at room temperature for 4-5 days. I recommend putting wax paper between the layers to keep the glaze intact.

You can freeze the cookies for 2-3 months. Arrange them in a single layer on a baking sheet, cover, and freeze for an hour or two. After freezing, transfer to airtight containers.

It’s best to freeze them before adding the glaze. When you’re done, completely thaw them, then add the icing. You can freeze them after you’ve iced them, but they don’t look very pretty.

VARIATIONS:

  • Feel free to add some chopped pecans, walnuts, or other nuts to the batter before baking.
  • For a sweeter biscuit, frosting generously with cream cheese instead of using the light glaze.
  • After the frosting, sprinkle the cookies with nutmeg, cinnamon, or even sprinkles.
  • For a different flavor, try maple flavor or almond extract in the glaze.

Recipe for frozen pumpkin cookies

MORE RECIPES WITH PUMPKIN:

MORE TASTY COOKIES:

SOFT ICED PUMPKIN COOKIES RECIPE

Yield: 3 dozen

Frozen Pumpkin Cookies

Recipe for frozen pumpkin cookies

Soft, perfectly seasoned pumpkin cookies with a sweet cinnamon glaze. A perfect fall cookie recipe!

Preparation time
20 minutes

cooking time
15 minutes

Extra time
30 minutes

total time
1 hour 5 minutes

ingredients

Cookies:

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon Baking powder

  • 1 teaspoon Baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons of ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

  • 1/2 cup butter, softened

  • 1 1/2 cups of sugar

  • 1 cup of pumpkin puree (I use cans.)

  • 1 egg

  • 1 teaspoon vanilla extract

glaze

  • 2 cups of powdered sugar

  • 1 tbsp melted butter

  • 1 teaspoon vanilla extract

  • 4 tbsp milk (more or less)

  • 1 dash of ground cinnamon

manual

  1. Preheat the oven to 350 °. Spray a baking sheet with nonstick spray.
  2. In a small bowl, whisk together the flour, baking powder, baking powder, salt, and spices; put aside.
  3. Beat the softened butter and sugar in a large mixing bowl until creamy. Stir in the pumpkin, egg and vanilla. Stir in dry ingredients until moistened.
  4. Place spoons of batter on prepared pans. Press lightly flat with a damp hand or the back of a spoon. Bake for 13-18 minutes at 350 ° or until they are in the middle.
  5. Let the cookies cool completely and sprinkle icing on top. I like to use a ziplock bag with the corner cut off to drizzle my icing, but you can just use a fork or spoon.
  6. Mix all the ingredients together for the icing and add enough milk to get the right consistency.

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Nutritional information:

Yield:

36

Serving size:

1

Amount per serving:

Calories: 120Total fat: 3gSaturated fatty acids: 2gTrans fat: 0gUnsaturated fat: 1gCholesterol: 13 mgSodium: 107 mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 1g

If you love to bake with pumpkin, this is it glazed pumpkin cookies are sure to become a new fall favorite. Share some with a friend and they are sure to put a smile on their face!

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