Iced Pumpkin Cookies are my all-time favorite fall treat. Store them 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!
This recipe has been in my cookie rotation for years now. I’ve passed it along to quite a few of my family and friends too, so you may already have it. 🙂
This REALLY is one of my all-time pumpkin treats. I’m obsessed with everything pumpkin, so that’s a pretty huge statement.
Here’s what I like most about them.
- 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 cold. My family agrees, but you be the judge.
Tips for making Iced Pumpkin Cookies:
- Use PURE pumpkin for these cookies.
- I used a decorator kit to pipe the icing on top of the cookies. You can find them on Amazon or any cooking store. I’ve never been much for fancy decorating, because I focus on the taste instead. But it IS fun to get a little artsy every once in a while.
- This icing is super easy, and my go-to quick recipe. It involves one bowl, melted butter, half and half, vanilla, and powdered sugar.
- One last tip for these cookies. I tend to bake them longer than any other cookie I make, but if you like a gooey-er cookie, just take them out of the oven a couple minutes earlier.
- Remember to store them in the freezer/refrigerator for best results! 🙂
Oh, and happy fall!
Make this pumpkin recipe next: Pumpkin Cream Cheese Bread
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 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
- 2 Tablespoons butter - melted
- 3 Tablespoons half and half
- 1 teaspoon vanilla
- 2 cups powdered sugar - or to right of consistency
- 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 by tablespoonfuls; flatten slightly.
Bake for 15 minutes in the preheated oven or until cookies are slightly browned on top.
- Cool cookies on a baking rack.
Combine the melted butter, half and half, and vanilla. Then add enough powdered sugar to make it easy to drizzle but not too runny that it runs off the cookie.
- Drizzle cooled cookies with icing.
- Bake them for less time for a gooey cookie.
- Use a decorating kit to ice the cookies like I did, or just a spoon will do.
- We like these cookies best cold. Store them in the refrigerator (or freezer) and enjoy them anytime, with a cup of coffee - of course!