Soft Pumpkin Spice Cookies
Full of pumpkin and spice, these Soft Pumpkin Spice Cookies are perfect for Fall baking and sharing! Easy to make!
Servings: 30 cookies
Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened 1 stick
- 1 ½ cups sugar
- 1 cup pure pumpkin not pumpkin pie filling
- 1 egg
- 1 teaspoon LorAnn Pumpkin Spice Bakery Emulsion
For the glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon Lorann Oils Pumpkin Emulsion
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside.
- In a separate medium bowl, cream the butter and sugar. Add the pumpkin, egg and Pumpkin Spice Bakery Emulsion. Beat until creamy. Add the dry ingredients and mix until thoroughly combined. Drop by tablespoonfuls onto prepared cookie sheet. Flatten slightly.
- Bake for 15-20 minutes. Allow to cool on the pan for 3 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare glaze: Combine the powdered sugar, milk, butter and Pumpkin Spice Bakery Emulsion. Add milk as needed to achieve desired drizzling consistency. Drizzle glaze over cooled cookies.
Notes
- If you can't find emulsions, use extract instead.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1388IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
