If you’re looking for the perfect fall dessert, look no further than these delicious iced pumpkin cookies. They are light and fluffy with a sweet pumpkin spiced glaze – the perfect combination!
If you love all things pumpkin spice, then this soft, frosted cookie recipe is a must-try. Perfect for fall, these delicious cookies are sure to disappear quickly!
I love fall, it really is my favorite season here in Colorado. With all of the beautiful colors with the leaves changing colors, the nice 60-70 degree temperatures with lots of sunshine. It really is a magical time of year.
Add in pumpkin and well you’ve made all my dreams come true. I love pumpkin and I think it stems from the memories of my grandma’s pumpkin bread recipe, it’s the best fall treat and I loved baking it with my mom growing up.
I love these iced pumpkin cookies because an overbearing frosting does not hide the pumpkin flavor. Even though I generally like cream cheese frostings, it does not go well with this soft and light cookie. The consistency of cream cheese frosting is too thick for this particular cookie.
This soft pumpkin cookie is the best because you get all the flavor of pumpkin without a lot of extra calories. The downside to eating pumpkin bread is that it’s calorie-dense.
I love topping this glaze with a dust of pumpkin spice seasoning, it just makes these cookies pop. Once the glazed hardens they are so easy to stack.
Tips for making pumpkin cookies
- Used canned pumpkin or canned pumpkin puree – fresh pumpkin has too much water in it and makes these cookies flat.
- Extract – a fun substitute in the glaze is the vanilla extract, try maple or almond instead they are both so tasty.
- Mix your ingredients! Make sure to beat your butter and sugar together before adding any other of ingredients.
- Dry Ingredients! Make sure that you combine your dry ingredient sin a separate bowl, this includes flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- Preheat your oven to 350 degrees, and always stick your cookies in a preheated oven this allows for the best results.
- Use parchment paper! Line your pan with parchment paper, to allow for easy removal from the baking sheet.
How do you make iced pumpkin cookies?
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.
Scoop onto the cookie sheet with a cookie scoop or tablespoon.
Bake for 15 minutes and let cool for 5 minutes before transferring to a cooling rack. Enjoy!
How to make the icing!
In a bowl, mix confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla until combined. Add more milk as needed to get your desired consistency.
I love a thin glaze on these cookies, but my kids love the icing, so on occasion, I will just add the minimum amount of milk to get a thick icing, like in pictures, but if you just want a simple glaze to dip the tops of these cookies in, then add more milk about 1 tablespoon at a time, until you get the consistency you want.
How do you store pumpkin cookies?
To keep your cookies fresh for as long as possible, be sure to store them in an airtight container at room temperature or in a freezer bag. At room temp, they’ll last 1-2 weeks; stored in the freezer, up to 2 months.
Don’t forget to pin this for Pumpkin Cookies to your favorite Pinterest board for later.
Love pumpkin? Try these other amazing recipes.
Pumpkin Chocolate Chip Cookies
Simple Pumpkin Bread Recipe
Best EVER Pumpkin Bars with Cream Cheese Frosting
Simple Pumpkin Spice Coffee Cake
Pumpkin Zucchini Cake
Pumpkin Peanut Butter Dog Cookies (for your best friend)
Iced Pumpkin Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup canned pumpkin
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon clear vanilla or almond extract
- Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by cookie dough scooper or by the tablespoon. (It says in the original recipe to flatten slightly, I don’t ever do this.)
- Bake for 13 minutes in the preheated oven. Allow the cookies to cool completely before making the glaze.
- Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.