Soft Pumpkin Spice Cookies
Soft Pumpkin Spice Cookies takes approximately 45 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 108 calories, 1g of protein, and 3g of fat per serving. This recipe serves 32 and costs 17 cents per serving. It works well as an inexpensive hor d'oeuvre. Plenty of people made this recipe, and 256 would say it hit the spot. If you have flour, egg, milk, and a few other ingredients on hand, you can make it. It is brought to you by 52 Kitchen Adventures. Overall, this recipe earns a rather bad spoonacular score of 15%. Soft Frosted Pumpkin Spice Cookies, Soft and Puffy Pumpkin Spice Honey Cookies, and Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting are very similar to this recipe.
Servings: 32
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1/2 cup butter, at room temperature
1 cup canned pumpkin
1 large egg
2 1/2 cups flour
1/2 cups granulated sugar
2 Tablespoons milk
1 cup powdered sugar
1 Tablespoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract
Equipment:
baking paper
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.In a large bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice, and salt.In a separate large bowl, beat butter and both types of sugar together. Add pumpkin, egg, and vanilla and beat until combined. Add wet ingredients to dry ingredients and mix until just combined. Scoop two teaspoons of dough (I used a small cookie scoop) onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired).Bake for 15 minutes, until cookies feel slightly hard when pressed gently. Let cool completely.Combine all icing ingredients in a small bowl and whisk until well combined.Drizzle over cooled cookies.
Step by step:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.In a large bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice, and salt.In a separate large bowl, beat butter and both types of sugar together.
2. Add pumpkin, egg, and vanilla and beat until combined.
3. Add wet ingredients to dry ingredients and mix until just combined. Scoop two teaspoons of dough (I used a small cookie scoop) onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired).
4. Bake for 15 minutes, until cookies feel slightly hard when pressed gently.
5. Let cool completely.
6. Combine all icing ingredients in a small bowl and whisk until well combined.
7. Drizzle over cooled cookies.
Nutrition Information:
covered percent of daily need
