Iced Pumpkin Cookies bring all the cozy vibes of fall right into your kitchen. These soft, cake-like treats feel like little bites of autumn, with real pumpkin puree adding a gentle sweetness that’s perfectly balanced by warm spices like cinnamon, nutmeg, and cloves.
The scent alone is enough to make your kitchen feel like a holiday retreat! And the glaze? It’s a simple, buttery icing with a hint of vanilla that hardens just enough to add a bit of texture to each soft, pillowy bite.
These cookies are special because they’re indulgent yet not overly rich—and with pumpkin offering a dose of vitamin A, they even pack a small nutritional boost.
They’re trending for good reason: easy to make, they stay fresh for days, making them perfect for holiday gatherings or cozy nights in.
Why I Love This Recipe (And You Will Too)
- It’s a Fall Classic: Every bite brings me back to cozy fall evenings, and I think you’ll feel that same seasonal warmth too.
- Effortless Icing: The quick, pour-over icing is a game-changer—just a drizzle adds sweetness without any fuss.
- Perfect for Sharing: These cookies stay soft and moist, which means they’re ideal to make ahead and enjoy with friends (or keep all to yourself!).
- A Little Nutritional Boost: Knowing they’ve got a bit of pumpkin goodness makes them feel like a balanced treat—just a bit more wholesome than typical cookies.
- Endless Possibilities: Try adding chopped nuts, chocolate chips, or a touch of orange zest to make it your own.
Iced Pumpkin Cookies Recipe
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer
- Rubber spatula
- Measuring Cups
- Baking sheet
- Parchment Paper
Ingredients
For the cookies:
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup butter softened
- 2 cups pumpkin purée 16 ounces
- 4 cups all-purpose flour unbleached
- 3 teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- 2 teaspoons baking soda
- ¾ teaspoon allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon salt
For the icing:
- 1½ cups confectioners’ sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixer, beat the sugar, brown sugar, and butter for 3 minutes until fluffy.
- Add eggs one at a time, mixing well, then stir in the vanilla and pumpkin puree.
- In a separate bowl, whisk together flour, baking soda, spices, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Scoop 1½-tablespoon portions of dough onto the baking sheet, spacing 2 inches apart.
- Bake for 18 minutes, then transfer cookies to a cooling rack.
- For the icing, whisk together powdered sugar, cinnamon, and milk until thick; spoon over cooled cookies and let set for 1 hour.
