Iced Pumpkin Cookies

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Iced Pumpkin Cookies – these soft and spicy cookies are delicious and topped with an easy cinnamon glaze makiing them simply irresistible.

We have a few different styles of pumpkin cookies on the site—pumpkin oatmeal cookies, gooey butter pumpkin cookies, pumpkin chocolate chip cookies, and of course these iced pumpkin cookies! Between all these cookie recipes, there’s something for everyone!

Iced pumpkin cookies on plate

pumpkin cookies + Cinnamon icing

It’s just not fall at my house without at least one batch of pumpkin cookies. This recipe is simple, but trust me, these cookies are packed with pumpkin spice flavor!

Today’s frosted pumpkin cookies are soft and delicious, and a perfect treat for any pumpkin fan!

With cinnamon, nutmeg, cloves, and ginger, they will make your house smell amazing. I even added cinnamon to the icing to give them even more fall flavor. The cookies themselves aren’t overly sweet, so the icing is the perfect way to finish them off.

Pumpkin cookie dough on silpat

making the cookies

You start by whisking together the dry ingredients. Then cream together your softened butter and sugar in another bowl. Beat in the pumpkin, egg, and vanilla. Stir in the dry ingredients just until all the flour is moistened. The dough will be sticky.

Drop spoonfuls of the dough onto lightly greased (or silicone lined) cookie sheets. Flatten each cookie out a bit either with a wet spoon, or your hand. I eventually discovered that it was easiest to get my hand wet and flatten them that way.

Bake the cookies at 350° for about 15 minutes or until set in the middle.

The Cinnamon Icing

After they are cooled, whip up your icing. It’s a simple mixture of powdered sugar, melted butter, milk, vanilla, and cinnamon.

I like to whisk the ingredients together till smooth, then pour the icing into a ziplock bag. Snip the corner of the bag, and it is much easier to drizzle the icing on evenly with pretty bakery quality results.

TIP: If you want the icing to hold it’s shape, make sure your cookies are completely cool before you add the icing. I usually remove my cookies to cooling racks, but I let this batch cool on the pan and it worked just fine.

Pumpkin Cookies with cinnamon icing

More Tips + Tricks

STORING: If you have leftover cookies they will store for 3-4 days at room temperature. I like to just place them on a single layer on a clean cookie sheet and cover them with a lid. That way the icing stays intact. (You can also FREEZE these cookies for 4-6 weeks but we recommend waiting to frost them until ready to eat) 😉

STACKING: If you do need to stack them, I recommend placing sheets of waxed paper between the layers.

Give these pumpkin cookies a try, they may just become a new family favorite at your house!

Frosted Pumpkin Cookies with cinnamon icing

more tasty pumpkin recipes to try:

Iced Pumpkin Cookie Recipe

4.89 from 9 votes

Iced Pumpkin Cookies - these soft and spicy cookies are a fall favorite! An easy cinnamon glaze makes them simply irresistible.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 30 minutes
Servings 36 cookies
Calories 121 kcal
Author on lilluna.com

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract

Icing

  • 2 cups powdered sugar
  • 1 Tbsp melted butter
  • 1 tsp vanilla extract
  • 4 Tbsp milk (more or less)
  • 1 dash ground cinnamon

Instructions

  1. Preheat oven to 350 °. Spray a cookie sheet with non stick spray.

  2. Whisk together flour, baking powder, baking soda, salt, and spices in a small bowl; set aside.

  3. Beat softened butter and sugar in a large mixing bowl till creamy. Beat in pumpkin, egg, and vanilla. Stir in dry ingredients just until moistened.

  4. Scoop spoonfuls of dough onto prepared pans. Flatten slightly with a set hand or spoon. Bake at 350° for 13-18 minutes or till set in the middle.

  5. Let cookies cool completely, then drizzle icing over the tops. I like to use a ziplock bag with the corner snipped to drizzle my icing, but you can just use a fork or spoon.

  6. For icing, whisk all ingredients together until smooth, adding enough milk to get the correct consistency.

 

Author

Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

More by Kara

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Comments

  1. 5 stars
    The pumpkin season has knocked on our door and it’s simple to find delicious pumpkin cookie recipes from your blog. I be keen of the idea of your iced cookies, which I will try this weekend.

  2. 5 stars
    The icing on these is such a delicious bonus!! I can’t believe how soft they are & with the hints of cinnamon, nutmeg, & ginger..they are perfect!

  3. 5 stars
    BEst part is that these are super easy to make delicious, bad part is that we at half of them in one day haha. These are dangerously good and I think we’ve found a new october tradition in our house. THank you!!

  4. 5 stars
    I was afraId THEY’D be a harder cookie but after reading the comments aBout them bEing soft And chEwy i Knew i haD to give them a try. They were super good. You could easily enjoy thrm with or withoUt the frosting.

  5. 5 stars
    Very good. The icing in the recipe is way too much if you are just doing a drizzle as shown in the pictures. I made a half batch of icing and had more than enough. A full batch would probably ice the tops completely. The cookies are great and don’t necessarily need the icing, but who doesn’t like icing? Also, it was very fun to draw on the tops of the cookies with the icing (hearts, stars, pumpkins, etc.) I used about half of the milk needed for the half batch of icing, so start small, you probably won’t need it all. 🙂

    1. Oh, one more thing. The batter was too sticky to push down with a spoon, but it didn’t need to be done anyway. The cookies weren’t misshapen or anything. Blobs of dough was just fine.