Iced Pumpkin Cookies
Iced Pumpkin Cookies are thick and cake-like, and topped with an easy powdered sugar icing. Store these favorite fall treats in the refrigerator, and enjoy them cold with a cup of coffee. A perfect duo, and your friends and family will be asking for the recipe!
Oh, pumpkin…how I love you so! For other fall treats, enjoy the Best Pumpkin Cake with Cream Cheese Frosting, some Mini Pumpkin Spice Bundt Cakes, and these Pumpkin Cheesecake Cookies!
Best Pumpkin Cookies
Ya’ll know by now that I love everything pumpkin. Pumpkin cake, pumpkin scones, pumpkin muffins, and THESE Iced Pumpkin Cookies. Oh, and Pumpkin Spice Lattes made at home. Because pumpkin means fall is here (or coming) and the holidays are next. My favorite time of year starts in October and goes through my hubby’s birthday at the end of December. The thought all of this plus cooler weather definitely has me smiling. 😀
These thick and ultra moist cookies are more cake-like than cookie-like. Think muffin top with the easiest powdered sugar frosting and a sprinkle of cinnamon!
Why we Love Pumpkin Cookies:
- They are really easy to make. You can also make the dough up ahead of time, and throw the cookies in the oven whenever you want to.
- The pumpkin-cinnamon-spice makes the house smell AMAZING. All the reason to make them for guests.
- They freeze wonderfully. I currently have a container of them in my freezer, and will just take out a couple at a time. Mike and I had one this morning with our coffee after letting them set out for a few minutes.
- They are actually best eaten cold. My family agrees, but you be the judge.
- They are FULL of pumpkin flavors and absolutely delicious!
How to make Iced Pumpkin Cookies:
Step 1
Mix the wet ingredients. In mixing bowl, use a hand mixer (or stand mixer) to cream the butter and sugar together. Then add the other wet ingredients – the egg, vanilla, and pumpkin. Mix well.
Step 2
Add dry ingredients. Then add the flour, baking soda, cinnamon, and salt. Mix until just combined.
Step 3
Chill. Chill the dough in the refrigerator for at least two hours.
Step 4
Form Cookie balls. Use a cookie scoop to scoop the dough and place on the baking sheet. The dough will be sticky.
Step 5
Bake. Bake in a preheated 350 degree oven for 12-14 minutes, or until the cookies are slightly browned on top.
Step 6
Cool. Let the cookies sit before transferring them from pans to cooling racks.
Step 7
Make icing. In a small bowl, combine the melted butter, vanilla, half and half, and powdered sugar. Mix until combined and test for the right consistency. If it’s too thick, add more half and half. If it’s too thin, add more powdered sugar.
Step 8
Add icing to cookies. Then use a spoon to add the powdered sugar frosting to cooled cookies. Add a sprinkle of cinnamon to the tops.
Step 9
Serve. Want more pumpkin? Serve these delicious cookies with Pumpkin Foam Cold Brew or Homemade Pumpkin Spice Lattes!
Pumpkin Tidbits:
- What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
- Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
- Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.
Tips for making Iced Pumpkin Cookies:
- It’s best to use a cookie scoop to form the cookies because the dough is pretty sticky.
- Watch the cookies while baking. When they turn slightly brown on top, they should be done.
- You can use a decorator kit to pipe the icing on top of the cookies, instead of spooning it on.
- Store these in the freezer/refrigerator for best results!
Other favorite pumpkin recipes:
- Pumpkin Streusel Cake
- Baked Pumpkin Donuts with Cinnamon Sugar Topping
- Pumpkin Ice Cream Pie
- Pumpkin Loaf with Cream Cheese
Happy fall! 🙂
Kitchen Tools used for this recipe: (Affiliate Links)
xoxo ~Sue
Iced Pumpkin Cookies
Ingredients
For the cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter – at room temperature
- 1 1/2 cup sugar
- 1 cup can pumpkin puree
- 1 large egg
- 1 teaspoon vanilla
For the icing:
- 2 Tablespoons butter – melted
- 2 Tablespoons half and half
- 1 teaspoon vanilla
- 2 cups powdered sugar – or to right of consistency
Instructions
For the cookies:
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
- In a mixer, cream together the butter (that is at room temp) and sugar. Add pumpkin, eggs, and vanilla to mixture; and beat until creamy.
- Mix in dry ingredients and drop on cookie sheet using a cookie scoop.
- Bake for 12-13 minutes in the preheated oven or until cookies are slightly browned on top.
- Cool cookies on a baking rack.
For the icing:
- Combine the melted butter, half and half, and vanilla. Then add enough powdered sugar to make it easy to spread but not too runny that it runs off the cookie.
- Spoon the icing on top of the cooled pumpkin cookies.
Video
Notes
- Bake them for less time for a gooey cookie.
- You can use a decorating kit to ice the cookies as well.
- We like these cookies best cold. Store them in the refrigerator (or freezer) and enjoy them anytime, with a cup of coffee – of course!
It feels like fall is right around the corner in Chicago so I’m craving these pumpkin cookies! I’ve made them several years in a row and they are always the perfect fall treat. They are so fluffy, delicious, and easy to make! I love sharing them with friends and family.
I can’t wait for fall! I’m so glad you love these cookies like we do!
What amount of spices can I use instead of pumpkin pie spices? I love, love, love anything pumpkin also.
I found this on the internet:
For 1 teaspoon pumpkin pie spice, substitute:
¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, or nutmeg (whatever you have!)
½ teaspoon cinnamon + ¼ teaspoon each of any of the two above.
Cakey pumpkin cookie with creamy frosting – YUM! It’s an autumn treat for the taste buds 🙂
Yes! It is cakey, but that’s what makes it so good!
These are one of my all time fav cookies. So good with coffee in the morning. Cookies can be for breakfast, right?!!
Yes! We love having cookies with our morning coffee!
Just made these tonight. I tried one at room temperature, and it was very good! Look foward to trying one tomorrow out of the freezer like you mentioned. How did you get your icing so thick? Ours is pretty runny and doesn’t look nearly as cute as yours on the cookies, but at least it doesn’t effect the taste. ????
Hi Meridith! If your icing is too runny, add a little bit more powdered sugar. If it gets too thick, add a little bit more half and half. Good luck! 🙂
Thanks. We should have probably used more powdered sugar. They still tasted great though. I only ate three today ????
Well, you ARE eating for two! 🙂
I agree that they are the bomb with coffee and direct from the freezer! ❤️
Agreed!