Iced Pumpkin Cookies

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

These Iced Pumpkin Cookies are soft, cake-like cookies that embody the warmth and flavours of fall. Packed with pumpkin, cinnamon, and nutmeg, they are topped with a simple vanilla glaze that makes them irresistible. Perfect for Halloween parties, Thanksgiving dessert tables, or cosy autumn afternoons.

These cookies are ideal for fall gatherings, Halloween parties, Thanksgiving celebrations, or simply as a comforting treat on a crisp autumn day.

How to Make From Scratch

1. Prepare the Dough: Cream the butter and sugars together, then add the pumpkin puree, egg, and vanilla. Mix the dry ingredients and combine them with the wet ingredients.
2. Scoop and Bake: Drop spoonfuls of dough onto a baking sheet and bake until lightly golden.
3. Make the Icing: Prepare a simple vanilla glaze to drizzle on top of the cooled cookies.

When to Flip

There’s no need to flip these cookies but rotate the baking sheet halfway through to ensure even baking.

How to Reheat

Reheat the cookies in a 300°F (150°C) oven for 5-7 minutes to refresh their softness. You can also microwave for 10-15 seconds.

Can You Save the Batter?

Yes, you can refrigerate the dough for up to 2 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out.

Can You Freeze?

Yes! The cookies and the dough both freeze well. For the dough, scoop it into cookie portions, freeze it on a baking sheet, and then transfer it to a freezer bag for up to 3 months. For baked cookies, freeze in an airtight container for up to 3 months and thaw at room temperature.

Ingredients

• Cookies:
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
• Icing:
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, cream the butter, white sugar, and brown sugar until smooth. Beat in the pumpkin puree, egg, and vanilla extract until combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
4. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly browned. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
5. Prepare the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle or spread the icing over the cooled cookies.

Editor’s Note:

You can add a pinch of ground ginger or cloves to the cookie dough for an extra touch. For a thicker glaze, add less milk to the icing. These cookies are best enjoyed fresh but can be stored in an airtight container for up to 4 days.

Nutrition Facts (per cookie):

Calories: 120
Fat: 4g
Protein: 1g
Carbohydrates: 19g

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