Iced Eggless Pumpkin Cookies
It's the time of year for iced pumpkin cookies! This pumpkin cookie recipe is perfect for fall. Icing is not optional and makes these cookies perfect.
Ingredients
Cookie
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup room temperature butter
- 1 cup canned pumpkin puree
- 4 tablespoons water
- 1 teaspoon vanilla
Icing
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 3 tablespoons milk
Instructions
- Preheat oven to 350° F
- Combine flour, baking soda, baking powder, nutmeg, cinnamon, and salt and set aside.
- In a medium bowl, cream butter and sugar. Add in pumpkin, vanilla, and water.
- Add flour mixture until well combined.
- Drop by heaping tablespoon onto ungreased baking pan.
- Bake 11-14 minutes.
- While cookies are baking, beat powdered sugar, vanilla, melted butter, and milk together.
- When cookies are warm, drizzle icing on top.
- Cool completely before storing in an airtight container.
Notes
Don't skip the icing!