Iced Pumpkin Cookies Recipe

I have a hard time getting through fall without making something pumpkin, and these Iced Pumpkin Cookies are one of my favorite little excuses to turn on the oven. They come out thick, soft, and almost cake-like, with a simple powdered sugar icing that makes them feel a little more special than an everyday cookie.

What I really like is that these aren’t crisp cookies. I get more of a soft muffin-top texture, which works so well with the pumpkin and warm spices. I usually make a batch when the weather starts cooling down, then keep a few in the refrigerator so I can grab one with coffee.

I also learned pretty quickly that I like these cookies cold. That might sound odd if you’re expecting a regular room-temperature cookie, but the chilled texture is so good with the sweet icing. My family ended up agreeing with me on that one, although I wouldn’t turn one down after it has only cooled for a few minutes either.

A Few Things I Learned Before Making Them

The dough is sticky, so I don’t try to roll it around with my hands. A cookie scoop makes the whole job much easier and keeps the cookies fairly even, which matters since they bake pretty quickly.

I also don’t rush the chilling step anymore. The first time I was tempted to skip it because I wanted cookies right away. The dough was much harder to handle, and I regretted trying to hurry it along. Two hours in the refrigerator is worth it.

For the pumpkin, I use plain canned pumpkin puree. I don’t use pumpkin pie filling because it already has sweetener and spices mixed into it, and I want to control those flavors myself.

Another little thing I watch closely is the baking time. I start checking around 12 minutes. Once the tops look slightly browned and the cookies are set, I take them out. I don’t want to bake away that soft texture that makes these cookies so good.

Ingredients I Used for the Recipe

• 2 1/2 cups all-purpose flour: I use this as the main structure for the thick, soft cookies.
• 1 teaspoon baking powder: This helps the cookies rise and keeps them from feeling heavy.
• 1 teaspoon baking soda: I add it along with the baking powder for a lighter texture.
• 2 teaspoons ground cinnamon: This gives me that warm cinnamon flavor I expect in a pumpkin cookie.
• 1 teaspoon pumpkin pie spice: I use this for an extra layer of cozy fall spice.
• 1/2 teaspoon kosher salt: A little salt balances the sweetness and keeps the spices from tasting flat.
• 1/2 cup unsalted butter, at room temperature: I cream this with the sugar to give the cookies a rich base.
• 1 1/2 cups granulated sugar: This sweetens the cookie dough and works with the pumpkin’s natural flavor.
• 1 cup canned pumpkin puree: This gives the cookies their pumpkin flavor and very soft, moist texture.
• 1 large egg: I use it to help bring the dough together and give the cookies some structure.
• 1 teaspoon vanilla extract: I like the little bit of extra flavor it adds to the pumpkin and spices.
• 2 tablespoons butter, melted: This forms the base of my simple icing.
• 2 tablespoons half and half: I use this to loosen the icing until it is easy to spread.
• 1 teaspoon vanilla extract: This adds a soft vanilla note to the powdered sugar icing.
• 2 cups powdered sugar: I add this gradually so I can get the icing as thick or thin as I want.
• A little extra cinnamon: I sprinkle this over the icing because it gives the finished cookies a nice final touch.

How to Make Iced Pumpkin Cookies

Step 1 – Get the Oven Ready

I start by heating my oven to 350 degrees F. I also get my baking sheets ready before I mix the dough because once everything is combined, I want to be able to scoop the cookies without stopping to hunt around the kitchen.

If my butter is still cold, I let it sit out until it is soft enough to cream easily. I don’t melt it for the cookie dough. Room-temperature butter works much better here.

Step 2 – Mix the Dry Ingredients

In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt. I set that bowl aside while I work on the wet ingredients.

I like doing this first because then I can add everything at once later instead of trying to measure spices while the mixer is running.

Step 3 – Cream the Butter and Sugar

I put the softened butter and sugar into my mixing bowl and beat them until they look creamy. I usually give this step a little extra attention because I want the butter and sugar to be well combined before the pumpkin goes in.

Then I add the pumpkin puree, egg, and vanilla. I beat everything together until the mixture looks smooth and creamy.

Step 4 – Bring the Dough Together

I add the dry ingredients to the pumpkin mixture and mix just until everything is combined. I don’t keep mixing once I stop seeing dry flour.

The dough will be soft and sticky. That’s completely normal, so I don’t add extra flour just because it doesn’t look like traditional cookie dough.

Step 5 – Chill the Dough

This is the part I try not to skip. I cover the dough and put it in the refrigerator for at least two hours.

The chilled dough is still soft, but it becomes much easier to scoop. It also gives me a little breathing room if I’m making these for guests because I can prepare the dough ahead and bake it later.

Step 6 – Scoop the Cookies

Once the dough is chilled, I use a cookie scoop to portion it onto a baking sheet. I leave some room between the scoops so the cookies have space to bake without running into each other.

I don’t worry about making perfectly shaped balls. These are soft cookies, and a little homemade unevenness doesn’t bother me at all.

Step 7 – Bake Until Just Done

I bake the cookies at 350 degrees F for about 12 to 14 minutes. I start checking them at 12 minutes because ovens can vary, and I don’t want to accidentally overbake them.

I’m looking for cookies that are set and just slightly browned on top. If I want them especially soft, I lean toward the shorter baking time.

Step 8 – Let Them Cool

I let the cookies sit on the baking sheet for a little while before moving them to a cooling rack. They’re delicate when they first come out of the oven, and I’ve learned that trying to move them immediately is an easy way to break them.

I wait until they’re properly cooled before adding the icing. Warm cookies make the icing melt too quickly, and I want it to sit nicely on top.

Step 9 – Make the Powdered Sugar Icing

For the icing, I stir together the melted butter, half and half, and vanilla. Then I gradually add the powdered sugar and mix until I get a smooth consistency.

If it feels too thick to spread, I add a tiny bit more half and half. If it gets too loose, I add more powdered sugar. I don’t stress about getting an exact consistency because I can easily adjust it.

Step 10 – Ice and Finish the Cookies

I spoon some icing over each cooled cookie and gently spread it across the top. Sometimes I leave the icing a little rustic instead of trying to make every cookie look identical.

Then I add a light sprinkle of cinnamon. It isn’t necessary, but I really like how it looks and tastes against the sweet icing.

Step 11 – Chill and Serve

I let the icing set, then put the cookies in the refrigerator. This is where these cookies become my kind of fall treat.

I usually pull one out with my coffee and let it sit for just a few minutes. They’re delicious that way, but I also enjoy them straight from the refrigerator when I want something cool and soft.

The Little Details That Make These Work for Me

I don’t try to turn these into a complicated decorated cookie. The simple icing is enough. A spoon works perfectly, although a decorating bag or piping kit is handy if I want cleaner lines.

These are also a good cookie to make when I know I have people coming over. The pumpkin, cinnamon, and spice start filling the kitchen while they bake, and I usually end up with someone wandering in asking what smells so good.

If I’m making them ahead, I prefer keeping them chilled. They hold up well in the refrigerator, and they freeze nicely too. I’ve found it easier to freeze smaller portions rather than putting the entire batch away, since then I can take out only a couple when I want them.

Fresh pumpkin can be used, although I normally reach for canned pumpkin puree because it’s convenient and consistent. If I use canned pumpkin, I always double-check that I’m buying puree rather than pie filling.

Tips

• Use a cookie scoop: The dough is sticky, and a scoop makes portioning much less messy.
• Don’t skip chilling: I give the dough at least two hours in the refrigerator so it’s easier to handle.
• Watch the last few minutes: I start checking around 12 minutes because I want the cookies soft rather than dry.
• Cool completely before icing: This keeps the powdered sugar icing from sliding or melting off the cookies.
• Adjust the icing slowly: I add half and half or powdered sugar a little at a time until the icing spreads easily.
• Use pumpkin puree: I stick with plain canned pumpkin puree instead of pumpkin pie filling.
• Try them cold: I honestly think refrigeration makes these cookies even better, especially alongside a cup of coffee.
• Freeze extras: I freeze a few at a time so I can pull out a small treat whenever I want one.

How I Like to Serve These Pumpkin Cookies

For me, coffee is the obvious partner. The sweet icing and warm pumpkin spices go really well with a plain cup of coffee, especially when the cookie is chilled.

I also like putting a plate of these out during a casual fall gathering. They don’t need much decoration or a fancy serving dish. The little cinnamon topping already makes them look festive enough for my kitchen.

Sometimes I make them when I’m craving pumpkin but don’t want to deal with a whole cake or pie. That’s probably one of the biggest reasons I keep this recipe in my fall rotation. I get that pumpkin-spice feeling, but in a soft cookie that I can grab whenever I want.

And if a few disappear before I have time to freeze them, I don’t complain. These are the kind of cookies that are hard to save once they’re sitting on the counter.

Print Recipe

Iced Pumpkin Cookies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 36 hrs

Cooking Temp: 350  F Servings: 36 Estimated Cost: $ 12 Calories: 120

Best Season: Fall, Winter

Description

I make these soft Iced Pumpkin Cookies with canned pumpkin, cinnamon, and pumpkin pie spice for a cozy fall treat. I finish each thick, tender cookie with a simple powdered sugar icing and a little extra cinnamon.

ingredients

Servings

Cookie Dough

• 2 ¹⁄₂ cups all-purpose flour (Main structure for the cookies)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• ¹⁄₂ teaspoon kosher salt
• ¹⁄₂ cup unsalted butter (At room temperature)
• 1 ¹⁄₂ cups granulated sugar
• 1 cup canned pumpkin puree (Use plain pumpkin puree, not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

Icing

• 2 tablespoons butter (Melted)
• 2 tablespoons half and half (Add a little more if needed for consistency)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (Add gradually)
• ground cinnamon (A little extra for sprinkling over the icing)

Instructions

Make the Cookies

1. Preheat the oven

   I heat my oven to 350 degrees F and prepare my baking sheets.
   I make sure the butter for the cookie dough is softened but not melted.

2. Mix the dry ingredients

   I whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and kosher salt in a medium bowl.
   I set the dry mixture aside before mixing the wet ingredients.

3. Cream the butter and sugar

   I beat the softened butter and granulated sugar together until creamy and well combined.
   I take a little extra time here so the butter and sugar are evenly mixed.

4. Add the wet ingredients

   I add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until smooth and creamy.
   I use plain pumpkin puree rather than pumpkin pie filling.

5. Combine the dough

   I add the dry ingredients to the pumpkin mixture and mix just until I no longer see dry flour.
   The dough will be soft and sticky, so I do not add extra flour.

6. Chill the dough

   I cover the dough and refrigerate it for at least 2 hours.
   Chilling makes the sticky dough much easier to scoop and handle.

7. Scoop the cookies

   I use a cookie scoop to portion the chilled dough onto the prepared baking sheets, leaving space between each scoop.
   I do not worry about making perfectly round portions.

8. Bake

   I bake the cookies at 350 degrees F for 12 to 14 minutes, starting to check them at 12 minutes.
   I remove them when the tops are set and slightly browned. I use the shorter baking time when I want them especially soft.

9. Cool the cookies

   I let the cookies rest on the baking sheet briefly before transferring them to a cooling rack, then I let them cool completely.
   I do not ice warm cookies because the icing can melt and slide off.

Make the Icing and Finish

1. Mix the icing

   I stir together the melted butter, half and half, and vanilla extract. I gradually add the powdered sugar and mix until smooth.
   If the icing is too thick, I add a tiny amount of half and half. If it is too thin, I add more powdered sugar.

2. Ice the cookies

   I spoon the icing over each completely cooled cookie and gently spread it across the top.
   I like leaving the icing slightly rustic rather than making every cookie identical.

3. Add cinnamon

   I sprinkle a light amount of extra cinnamon over the icing.
   The cinnamon is optional, but I like the extra flavor and simple finish.

4. Chill and serve

   I let the icing set, then refrigerate the cookies before serving.
   I enjoy them cold or after letting them sit out for a few minutes, especially with coffee.

Nutrition Facts

Servings 36

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 4.5 gg7%

Saturated Fat 2.7 gg14%

Trans Fat 0.1 gg

Cholesterol 15 mgmg5%

Sodium 75 mgmg4%

Potassium 45 mgmg2%

Total Carbohydrate 20 gg7%

Dietary Fiber 0.6 gg3%

Sugars 13 gg

Protein 1.5 gg3%

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Calcium 12 mg mg

Iron 0.6 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep these cookies refrigerated because I especially like their soft, chilled texture. I use a cookie scoop because the dough is sticky, and I always chill the dough for at least two hours. I cool the cookies completely before icing them so the powdered sugar icing stays in place. For the pumpkin, I use plain canned pumpkin puree rather than pumpkin pie filling. I can freeze extras in small portions and thaw them as needed.

Keywords: iced pumpkin cookies, pumpkin cookies, soft pumpkin cookies, pumpkin spice cookies, pumpkin dessert, fall cookies, pumpkin icing cookies