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Iced Pumpkin Cookies
4.5 from 273 votes

Iced Pumpkin Cookies

These Iced Pumpkin Cookies bake tender and moist with pumpkin puree and warm spices like pumpkin pie spice, baking soda, and baking powder creating a soft, flavorful cookie. After baking, they are topped with a vanilla glaze made from confectioners' sugar, milk, butter, and vanilla extract, which adds a sweet finishing touch and slight shine. The cookies keep well at room temperature but are best enjoyed fresh to maintain their ideal texture.

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

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 butter softened, unsalted
  • 1 cup granulated sugar
  • ½ cup light brown sugar lightly packed
  • 1 cup pumpkin puree
  • 1 egg large
  • 1 teaspoon vanilla extract pure
For the Glaze
  • 1 cup confectioners' sugar
  • 1 ½ tablespoons milk
  • 1 tablespoon butter melted
  • 1 teaspoon vanilla extract pure

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.
  3. 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.
  4. 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.
  5. To Make the Glaze: Combine confectioners' sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.
  6. 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

  • This recipe yields approximately three dozen cookies, making it suitable for sharing or gatherings.
  • Store cookies at room temperature uncovered or loosely covered to prevent them from becoming too soft or sticky.