Iced Pumpkin Cookies

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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!

Side shot of a plate of iced pumpkin cookies.

Best 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. 😀

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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!

Overhead shot of a large plate of pumpkin cookies with other cookies surrounding it.

Here’s why we love these

  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!

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.

A bowl of the icing and the cinnamon.

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.
A hand picking up an iced pumpkin cookie from a plate.

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!
Side shot of a small plate of a pumpkin cookie with a bite out.

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Make this pumpkin recipe next: Pumpkin Cream Cheese Bread

xoxo ~Sue

Side shot of a plate of iced pumpkin cookies.

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!
4.73 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 22 cookies
Calories: 187kcal
Author: Sue Ringsdorf


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


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.



  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!


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
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. 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.

    1. Suebee Homemaker says:

      I can’t wait for fall! I’m so glad you love these cookies like we do!

  2. 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.

  3. 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!

  4. 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!

  5. 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! 🙂

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

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