Iced Pumpkin Cookies
Even though I don't believe in pumpkin season (since most people bake with the canned pumpkin puree anyways), I always end up craving pumpkin during the fall season. Last year, I managed to go through at least 2 cans of pumpkin puree a week during the fall season. It's that time of year where you can't help but crave a little bit of fall flavors every day.
As a food blogger, I know that I should be saving these recipes for the fall season when everyone is looking for recipes to make with pumpkin puree. But my heart wants what it wants. And what it wants now is chewy pumpkin cookies in the middle of spring. So that is how these Iced Pumpkin Cookies were born.
Iced Pumpkin Cookies Ingredients
All you need to make this pumpkin cookie recipe is:
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- ground nutmeg
- salt
- softened butter and melted butter
- white sugar
- brown sugar
- pure pumpkin puree (NOT pumpkin pie filling)
- egg
- vanilla extract
- powdered sugar
- milk
Tips & Tricks
Storage: These cookies are best stored at room temperature in an airtight container. They can be stored this way for up to 1 week. You can keep them in the fridge for up to 2 weeks, however they may not be as chewy if you store them that way because they tend to dry out.
Enhance the pumpkin flavor. You can add some more fall spices to these cookies to really give it an extra something. Pumpkin pie spice, allspice or a sprinkle of cinnamon in the icing goes very well in these cookies. Don't have pumpkin pie spice? It is actually quite easy to make homemade pumpkin pie spice at home!
Make this recipe healthier with substitutions. Using whole wheat flour or white whole wheat flour works well with this recipe. Also, if you can, make homemade pumpkin puree. Even though these substitutions make them slightly healthier, you will still end up with delicious pumpkin cookies every time.
Switch up the icing! Instead of this regular icing, you can try replacing it with maple cream cheese icing or maple syrup icing. If frosting is more your thing, try brown sugar frosting or just regular cream cheese frosting. Or, if you are feeling extra fancy, brown butter frosting would work extremely well on these cookies.
More Pumpkin Recipes
Like these soft iced pumpkin cookies? Then you will love some of my other favorite recipes using pumpkin puree:
- Starbucks Pumpkin Bread
- Pumpkin Spice Cupcakes
- Pumpkin Muffin Tops
- Pumpkin Snickerdoodles
- Starbucks Pumpkin Scones
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Iced Pumpkin Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 2 cups confectioners' sugar
- 3 tablespoon milk
- 1 teaspoon melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the ½ cup of butter and the sugars. Add in the pumpkin, 1 teaspoon vanilla and egg, and mix well.
- Slowly add in the dry ingredients with the wet ingredients, mixing until fully incorporated
- Drop by rounded tablespoonfuls onto the prepared baking sheets and bake in the preheated oven for 15-20 minutes, or until edges are golden brown.
- For the glaze: Combine the confectioners’ sugar, milk, 1 tablespoon of melted butter and 1 teaspoon vanilla together, adding the milk tablespoon by tablespoon until desired consistency. Drizzle desired amount over cooked cookies.
Pin for Later
Pumpkin cookies looks so yummy. Very interesting recipe will definitely try.
These definitely look incredible and I have got to try them!
Pumpkin is one of my favorites but I really do only think of having it in the fall. Those cookies look great and I want them now 🙂
I'm the same way, I go crazy for pumpkin in the fall. But it's so good, it really should be enjoyed year-round. The cookies look good!
These cookies are making my pumpkin craving come back; they look so scrumptious. Usually, once we move into warmer weather, I'm done with apple pies and pumpkin desserts, but now I want something pumpkin-flavoured.
OMG, these look incredible! I want this .
thanks for stopping by & precious time cathleen..
btw.....hing also known as asafetida is a spice pwd ( a dried tree resin ) available at all Indian stores, it enhances flavor & digestion , when added to any dish..:) do giv a try & enjoy.!
Tasty Appetite
Mixing up holiday foods and traditions can be a breath of fresh air! (Pumpkin lattes were the first drink at Starbucks that I truly loved - had one every Saturday.)
wow very interesting one.delicious
wow...very interesting & unique recipe..love this
Tasty Appetite
They look fabulous with spices added into them!
Yet to try pumpkin in baking,looks deliciously done!!
Erivum Puliyum
I must bake those when the pumpkins are available here. They look delish!
My husband would love this! Will definitely try it!
Hi Cathleen, thank you for sharing the interesting recipe. Your recipe look good especially I like the combo of cinnamon and nutmeg.
Your cookies look delicious.
Have a great week ahead.