Name: Iced Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; ½ cup brown sugar; 1 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp salt; 1 cup powdered sugar; 2 tbsp milk (or more, as needed); ½ tsp vanilla extract

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When the crisp air of autumn sets in, and pumpkin spice makes its annual debut, there’s nothing better than a homemade treat to embrace the season. Iced Pumpkin Cookies are a quintessential fall dessert, combining the earthy sweetness of pumpkin with warm spices like cinnamon and nutmeg. Topped with a drizzle of creamy icing, these soft, cake-like cookies are perfect for cozy afternoons, family gatherings, or even gifting.

Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers incredible results every time. So grab your mixing bowls, and let’s bake up a batch of fall magic!

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 60mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg

Why You’ll Love This Recipe

Soft and Cake-Like: The texture is irresistibly tender, almost like a mini pumpkin cake.
Quick to Make: From start to finish, these cookies come together in under 30 minutes.
Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves gives the perfect warm and cozy flavor.
Crowd-Pleaser: These cookies are always a hit at gatherings and make great gifts.
Customizable: Easy to adapt to different dietary preferences or flavor profiles.

Ingredients

Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Icing

1 cup powdered sugar
2 tablespoons milk (or more, as needed)
½ teaspoon vanilla extract

Ingredients and Substitutions

1. Pumpkin Puree

Canned pumpkin puree is a must for this recipe. Avoid pumpkin pie filling as it contains added sugar and spices.

2. Spices

Ground cinnamon, nutmeg, and cloves are traditional, but you can substitute pumpkin pie spice for convenience.

3. Butter

Unsalted butter is ideal, but salted butter works if you reduce the added salt.

4. Powdered Sugar

This is essential for the icing. You can blend granulated sugar into a fine powder if you’re out.

How to Make Iced Pumpkin Cookies (Step-by-Step)

Step 1: Prepare the Dough

Cream the butter and sugar until fluffy. Add the pumpkin puree, egg, and vanilla extract. Gradually mix in the dry ingredients to avoid overmixing.

Step 2: Bake the Cookies

Scoop the dough onto prepared baking sheets and bake until the edges are golden. Let the cookies cool completely before icing.

Step 3: Ice the Cookies

Whisk together the icing ingredients and drizzle or spread over the cookies. Allow the icing to set for a few minutes before serving.

Expert Tips for Success

Use Room-Temperature Ingredients
- This ensures the dough mixes evenly, resulting in softer cookies.
Don’t Overmix
- Overmixing can make the cookies dense rather than light and fluffy.
Cool Before Icing
- Icing warm cookies can cause the glaze to melt and become runny.
Adjust Icing Consistency
- For a thicker glaze, use less milk. For a drizzle, thin it out with more milk.

Variations and Customizations

Add Nuts
- Fold in chopped walnuts or pecans for added crunch.
Chocolate Lovers
- Stir in mini chocolate chips or drizzle melted chocolate over the iced cookies.
Gluten-Free Option
- Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan Adaptation
- For the icing, you can replace butter with vegan margarine, the egg with a flaxseed egg, and the milk with almond milk.

Storage and Reheating Instructions

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

Freezing

Uniced cookies can be frozen in a freezer-safe bag for up to 2 months. Thaw at room temperature and ice before serving.

Reheating

If you prefer warm cookies, heat them in the microwave for 10-15 seconds.

Serving Suggestions

With Coffee or Tea
- Pair these cookies with a pumpkin spice latte or hot chai for the ultimate fall treat.
As a Dessert Platter
- Include these cookies in a dessert spread alongside brownies and mini pies.
Holiday Gifting
- Pack them in decorative boxes for a thoughtful homemade gift.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin instead of canned?

A: Yes, but you’ll need to cook and puree the fresh pumpkin to match the consistency of canned pumpkin.

Q: Why are my cookies too soft?

A: These cookies are meant to be soft, but over-measuring wet ingredients or underbaking can make them overly moist.

Q: Can I skip the icing?

A: Absolutely. The cookies are delicious on their own, but the icing adds extra sweetness and appeal.

Pumpkin Spice Muffins
- A fluffy and flavorful breakfast treat.
Pumpkin Roll Cake
- It is a show-stopping dessert with cream cheese filling.
Ginger Molasses Cookies
- Another soft and spiced cookie is perfect for fall.

Conclusion

There’s no better way to celebrate fall flavors than with Iced Pumpkin Cookies. These soft, spiced delights topped with a sweet glaze are easy to make and impossible to resist. Whether you’re sharing them with loved ones or enjoying them solo with a warm beverage, they will surely bring comfort and joy to your autumn days.

So, gather your ingredients, preheat that oven, and let the aroma of pumpkin spice fill your kitchen. Try this recipe today—you won’t regret it! 🍂

Iced Pumpkin Cookies

The Perfect Fall Treat, Soft, Spiced Pumpkin Cookies with a Sweet Glaze

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Prep Time 15

Cook Time 12

Total Time 57

Course Dessert

Cuisine American

Servings 24 cookies

Calories 120 kcal