Recipes Desserts Cookies Pumpkin Cookie Recipes Iced Pumpkin Cookies 4.8 (4,560) 3,502 Reviews 602 Photos These pumpkin cookies are tender and soft and the sweet icing drizzled on top is always a hit! Both kids and adults love them! Submitted by Gina Updated on September 20, 2024 Save Rate Print Share Add Photo 602 602 602 602 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 1 hr 5 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Jump to recipe This iced pumpkin cookie recipe is the sweetest way to celebrate fall. Iced Pumpkin Cookies Ingredients These are the simple, kitchen staple ingredients you’ll need to make this iced pumpkin cookie recipe: Flour: The pumpkin cookie dough starts with all-purpose flour. Spices: The cookies are spiced with cinnamon, nutmeg, and cloves. Leaveners: Baking soda and baking powder act as leaveners, which means they help the cookies rise. Salt: A pinch of salt enhances the overall flavor, but it won’t make the cookies taste salty. Sugars: You’ll need white sugar for the cookie dough and confectioners’ sugar for the icing. Butter: You’ll need a stick of softened butter for the dough and a tablespoon of melted butter for the icing. Pumpkin: Use canned pumpkin puree or homemade pumpkin puree. Egg: An egg adds moisture and helps bind the cookie dough together. Vanilla: Vanilla extract lends flavor to the cookie dough and the icing. Milk: Three tablespoons of milk in the icing helps create the perfect texture. How to Make Iced Pumpkin Cookies You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make iced pumpkin cookies: Make the cookie dough. Drop the dough by the tablespoonful onto a cookie sheet and flatten slightly. Bake until the centers are set, then cool on a wire rack. Make the icing and drizzle it over the cooled cookies. How to Store Iced Pumpkin Cookies Make sure the icing is cooled and set before you pack the iced pumpkin cookies away. Store them in an airtight container at room temperature for up to one week. If you're stacking them, place parchment paper or wax paper between each layer to prevent sticking. Can You Freeze Iced Pumpkin Cookies? Yes, but it’s best to freeze the cookie dough before freezing. Drop the dough onto a silicone- or parchment-lined sheet. Freeze for an hour (or until solid) and transfer to a freezer zip-top bag. Squeeze out the air and freeze for up to three months. Bake and ice the cookies according to the recipe. Allrecipes Community Tips and Praise “Everyone in my family loves these,” says Sonya Armstrong. “They are moist and perfect for fall. I made them for a fall festival at my kids' school one year. They turn out great every time.” “These are fantastic,” raves Austinbaker. “I added a package of white chocolate chips to the final batter and stirred. The results were decadent!” “These were wonderful!,” according to Aimee B. "The flavors are reminiscent of pumpkin pie and perfect for fall. I halved the recipe and thickened the icing so that it was able to spread rather than drizzled and it set up nicely and was a perfect complement.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings Cookies: 2 ½ cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon ground nutmeg ½ teaspoon ground cloves ½ teaspoon salt 1 ½ cups white sugar ½ cup butter, softened 1 cup canned pumpkin puree 1 large egg 1 teaspoon vanilla extract Icing: 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets. Allrecipes/Diana Chistruga To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl. Allrecipes/Diana Chistruga Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Allrecipes/Diana Chistruga Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly. Allrecipes/Diana Chistruga Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes. Allrecipes/Diana Chistruga Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency. Allrecipes/Diana Chistruga Drizzle icing over cooled cookies with a fork. Allrecipes/Diana Chistruga I Made It Print 6,731 home cooks made it! Nutrition Facts (per serving) 122 Calories 3g Fat 22g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 122 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 13mg 4% Sodium 121mg 5% Total Carbohydrate 22g 8% Dietary Fiber 1g 2% Total Sugars 15g Protein 1g 2% Vitamin C 0mg 0% Calcium 15mg 1% Iron 1mg 3% Potassium 30mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.