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Iced Pumpkin Cookies

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Iced Pumpkin Cookies are thick and chewy, 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 simple Pumpkin Chocolate Chunk Cookies!

A stack of four iced pumpkin cookies.

Ya’ll know by now that I love everything pumpkin. Pumpkin cakepumpkin sconespumpkin muffins, and THESE Iced Pumpkin Cookies. And then there are those PSLs at Starbucks that I can’t resist. Because Pumpkin Spice Lattes 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!

Iced Pumpkin Cookies on a cooling rack.

Here’s what I like most about Iced Pumpkin Cookies:

  1. 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.
  2. The pumpkin-cinnamon-spice makes the house smell AMAZING. All the reason to make them for guests.
  3. 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.
  4. They are actually best eaten cold. My family agrees, but you be the judge.
  5. They are FULL of pumpkin flavors and absolutely delicious!
A glass bowl with pumpkin cookie batter and a spatula.
A collage of 1) the cookie scoops of dough on a baking sheet, and 2) the baked cookies.
A glass bowl of the icing for pumpkin cookies.

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.
Side view of iced pumpkin cookies on a cooling rack.

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!
Two iced pumpkin cookies stacked against a plate of pumpkin cookies.

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Make this pumpkin recipe next: Pumpkin Cream Cheese Bread

Please let know me 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.

xoxo ~Sue

A stack of four pumpkin cookies with icing.

Iced Pumpkin Cookies

Iced Pumpkin Cookies are thick and chewy, 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!
4.86 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: iced pumpkin cookies, pumpkin cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 22 cookies
Calories: 187kcal
Author: Sue Ringsdorf

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
  • 3 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

  1. Bake them for less time for a gooey cookie.
  2. You can use a decorating kit to ice the cookies as well.
  3. We like these cookies best cold. Store them in the refrigerator (or freezer) and enjoy them anytime, with a cup of coffee – of course!

Nutrition

Calories: 187kcal | Carbohydrates: 33g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 57mg | Sugar: 22g | Vitamin A: 1755IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.8mg

12 Comments

  1. What amount of spices can I use instead of pumpkin pie spices? I love, love, love anything pumpkin also.

    1. Suebee Homemaker says:

      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.

  2. Jackie Thill says:

    Cakey pumpkin cookie with creamy frosting – YUM! It’s an autumn treat for the taste buds 🙂

    1. Suebee Homemaker says:

      Yes! It is cakey, but that’s what makes it so good!

  3. These are one of my all time fav cookies. So good with coffee in the morning. Cookies can be for breakfast, right?!!

    1. Suebee Homemaker says:

      Yes! We love having cookies with our morning coffee!

  4. 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. ????

    1. Suebee Homemaker says:

      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! 🙂

      1. Thanks. We should have probably used more powdered sugar. They still tasted great though. I only ate three today ????

        1. Suebee Homemaker says:

          Well, you ARE eating for two! 🙂

  5. I agree that they are the bomb with coffee and direct from the freezer! ❤️

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