These Iced Pumpkin Cookies are to die for. It’s such a distinct and unique taste that these pumpkin cookies deserve their own season. Oh wait, they do!
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until well combined, about 1 minute. (Scrape the sides of the bowl as needed during mixing).
Add the oil, pumpkin, and vanilla and mix on low speed until blended. Stir in the flour mixture with a spoon.
Using a 1/4 measuring cup, scoop out mounds of dough onto prepared baking sheet, spacing them 2 1/2 inches apart. Use the back of a spoon to smooth out the mounds.
Bake the cookies until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
To make the icing, whisk together powdered sugar and milk in a small bowl. Fold in the cinnamon (so that you get flecks and not brown icing). Spoon the icing evenly over tops of cookies.