Iced Pumpkin Cookies
Soft, spiced, and irresistibly sweet, these Iced Pumpkin Cookies are the ultimate fall treat that will melt in your mouth! Made with real pumpkin puree and a mix of warm spices like cinnamon, nutmeg, and cloves, these cookies deliver a cozy autumn flavor in every bite. Their tender, cake-like texture is perfectly complemented by a delicate vanilla glaze that adds just the right amount of sweetness. Ready in just 35 minutes, this easy pumpkin cookie recipe is perfect for holiday gatherings, bake sales, or simply indulging in a seasonal craving. Plus, they store beautifully, making them a great make-ahead option for all your fall festivities.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar (light or dark)
- 1 cup pumpkin puree
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1.5 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoons vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops appear slightly firm. The cookies should remain soft and not brown too much.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add an extra teaspoon of milk until you achieve the desired consistency.
Once the cookies are completely cool, drizzle or spread the icing over each cookie. Allow the icing to set for 10-15 minutes before serving.
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 673.2 g | 245% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 479.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
