Iced Pumpkin Cookies are the perfect fall treat. Deliciously soft pumpkin cookies with a light glaze, it makes for the perfect combination.
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 and I loved making it with my mom growing up.
What I love about this Iced Pumpkin Cookie recipe is that the frosting doesn’t overpower the pumpkin flavor. Cream cheese frosting while I love it, on this particular cookie it doesn’t work. Cream cheese frosting is too thick for this soft and light cookie.
This soft pumpkin cookie is the best because you get all the pumpkin without a ton of calories. That is the downside of pumpkin bread – all the calories.
I love topping this glaze with a light dust of pumpkin spice seasoning, it just makes these cookies pop. Once the glazed hardens they are so easy to stack. These make a fantastic gift.
My kids love taking these to their teachers and I love having them on hand for a late night sweet tooth snack. My husband who isn’t a pumpkin fan at all, actually loves these cookies, mainly due to the glaze. I substitute the vanilla extract with almond extract and he loves it.
Tips for making these pumpkin cookies:
- Used canned pumpkin or canned pumpkin purree. Fresh pumpkin has too much water in it and makes these cookies flat.
- A fun substitute in the glaze is the vanilla extract, try maple or almond instead they are both so tasty.
- Make sure to beat your butter and sugar together before adding any other of the ingredients.
- In a separate bowl combine all of your dry ingredients. This includes the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- Preheat your oven to 350 degrees, always stick your cookies in a preheated oven this allows for best results.
- Line your pan with parchment paper, to allow for easy removal from the baking sheet.
I’m excited for you to try these cookies this fall season and maybe skip the pumpkin pie this year at Thanksgiving and make these instead. Wait what am I talking about? Skip pie?! No, just make both. Enjoy friends. XOXO San
My favorite kitchen items I used to make these Iced Pumpkin Cookies.
This post may contain affiliate links. See my Full Disclosure for further details.
SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love aluminum for when I do sheet pan meals. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal.
KITCHENAID MIXER: I love my Kitchenaid mixer and use it almost daily. I have many recipes that I can use my KitchenAid to reduce prep time. I have two that I couldn’t live without.
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.
Don’t forget to pin this for Pumpkin Cookies to your favorite Pinterest board for later.
- 2 1/2 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 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
This post has recently been updated, original posting dates was in October 2013.