Iced Pumpkin Cookies

Name: Iced Pumpkin Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 18 2 cookies per person
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 tablespoon pumpkin pie spice; ½ teaspoon salt; ½ cup unsalted butter; 1 cup granulated sugar; ½ cup light brown sugar; 1 cup pumpkin puree; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup confectioners' sugar; 1 ½ tablespoons milk; 1 tablespoon melted butter; 1 teaspoon pure vanilla extract

User Reviews

4.5

273 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
18 2 cookies per person
Course
Baked Goods

Iced Pumpkin Cookies

Iris Warren

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These Iced Pumpkin Cookies are soft and cake-like, topped with a vanilla glaze icing. This is a recipe you’ll want to make again and again.

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Ingredients

Servings

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
½ cup light brown sugar lightly packed
1 cup pumpkin puree
1 large egg
1 teaspoon pure vanilla extract

For the Glaze

1 cup confectioners' sugar
1 ½ tablespoons milk
1 tablespoon melted butter
1 teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to the butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Using a medium cookie scoop (1 1/2 tablespoons), drop dough onto prepared cookie sheets. Spray the bottom of a glass with nonstick cooking spray and ever so slightly, flatten the tops of the cookies.
Bake in the preheated oven for 12-15 minutes. Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.
To Make the Glaze: Combine confectioners' sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.
Place a piece of parchment or wax paper on your work surface and place a wire rack on top of the paper. Dip the top of each cookie into the glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Allow glaze to firm up before serving.

Notes

Makes about 3 dozen cookies.
These cookies are best served the day they are made. However, if storing them, I recommend keeping them at room temperature. Do not place them in an airtight container as it could cause the cookies to become too soft and slightly sticky.
Adapted from allrecipes