iced pumpkin cookie recipe

Written ByJenny Smyth Posted on
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The Best iced pumpkin cookie recipe

I’ve been making these iced pumpkin cookies for years, and they’re always a hit with my family and friends. I love how moist and flavorful they are, with just the right amount of sweetness.

The best part is that they’re incredibly easy to make, requiring only a few ingredients and a simple mixing process. My kids adore helping me in the kitchen, and this recipe is always a fun activity for us to do together.

Plus, it’s a great way to use up leftover pumpkin puree from the holidays. As a bonus, these cookies are relatively healthy compared to other baked goods, thanks to the use of whole wheat flour and minimal added sugars.

Whether you’re looking for a sweet treat or a fun activity with the kids, these iced pumpkin cookies are sure to please. I like to make them throughout the year, not just during the fall season when pumpkin is in season.

They’re perfect for a quick breakfast on-the-go or as an after-school snack for the kids. My family also loves them as a dessert after dinner.

Iced Pumpkin Cookies

4.7 from 1187 votes

Soft and chewy pumpkin cookies with a creamy vanilla glaze. Perfect for fall and holiday celebrations.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1 and 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup pumpkin puree

For the Icing

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract
pinch of salt

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
5Add egg and vanilla extract, mix well until combined.
6Add pumpkin puree and mix until fully incorporated.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8The dough will be thick.
9Using a small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
10Bake for 10-12 minutes, or until the edges are set and the centers are slightly puffed.
11Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12While the cookies are cooling, prepare the icing.
13In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
14If the icing is too thick, add more milk, one teaspoon at a time, until desired consistency is reached.
15Once the cookies are completely cooled, drizzle or spread the icing over the top of each cookie.
16Allow the icing to set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 100mg🌾Total Carbs: 27g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 2g

📝Notes

Tips: For a spicier cookie, add a pinch of ground cloves to the dough. If you prefer a thicker icing, add more powdered sugar. Ensure cookies are completely cooled before icing to prevent the icing from melting.

I always keep a batch of these iced pumpkin cookies on hand for any occasion. They’re perfect for family gatherings, potlucks, or even just as a quick snack at home.

My kids love helping me mix and scoop the dough onto the baking sheet, and they always ask for seconds (or thirds!) when they taste one fresh from the oven.

❓ Frequently Asked Questions About Iced Pumpkin Cookies

Q: What makes these iced pumpkin cookies so special?

These cookies are special because of their unique combination of flavors and textures. The iced pumpkin puree adds a deliciously sweet and spicy kick, while the cream cheese frosting provides a tangy contrast that complements the cookies perfectly.

Q: Can I substitute other types of sugar for the granulated sugar called for in the recipe?

Sure! You can use brown sugar or coconut sugar as substitutes in this recipe if you prefer.

Q: How long does it take to make these cookies from start to finish?

This recipe should take about 30 minutes from start to finish, including baking time.

Q: Can I store these cookies at room temperature or do they need to be refrigerated?

These cookies can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to 5 days.

Q: Are these cookies suitable for vegetarians?

Yes, this recipe is vegetarian-friendly.

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