Pumpkin Cookies: the perfect iced cookie recipe to make this fall

Total time: 35 Min
Difficulty: Low
Serves: 12 people
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By Cookist

Autumn is the perfect time to get cozy in the kitchen and make all sorts of heavenly baked treats. Fall is pumpkin season, so it's a wonderful excuse to make these incredible iced pumpkin cookies.

With a sweet, lightly spiced pumpkin flavor, these pumpkin cookies are lightly crispy around the sides with a tantalizing soft, chewy center. They're dipped in a simple glaze which really takes them to the next level.

Super easy to make, these pumpkin cookies are a very aromatic recipe which brings together all the flavors of fall thanks to pumpkin puree, spice mix and pumpkin pie spice. It's a great afternoon baking project for both kids and adults to enjoy.

Pumpkin Cookies Ingredients

Use room temperature ingredients when making pumpkin cookies. This will prevent you from overworking your cookie dough and ensure your cookies stay tender and soft.

Pumpkin puree and pumpkin spice mix are the most important ingredients in this recipe. You can't make pumpkin cookies without pumpkin! You can use homemade or store-bought pumpkin spice mix.

You'll need flour, plus baking powder and baking soda. They'll help the cookies rise and achieve that wonderful soft texture.

You'll need butter and eggs for richness and flavor, plus white sugar and brown sugar for sweetness.

The icing is a standard recipe made from powdered sugar, milk, butter, and a touch of vanilla extract.

How to Make Pumpkin Cookies

It's so simple to make these fantastic pumpkin cookies, anyone can do it. Even baking newbies will find this recipe a breeze. Gather your ingredients, set up your mixing bowls, and let's get started! Start by mixing the flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl.

Put the butter and two sugars into a second bowl, and cream them together until light and fluffy. Add the pumpkin puree, egg, and vanilla to the butter and beat until smooth and creamy. Gradually beat in the dry ingredients. Don't overmix the dough! Just combine the wet and dry ingredients until just combined.

Dollop a heaping tablespoon of dough onto a tray lined with parchment paper. Repeat with the remaining dough. Lightly flatten the tops of the cookies. Bake your pumpkin cookies at 350F for 12 to 15 minutes. Take them out of the oven and let the cookies rest on the baking sheet for a few minutes, then put them on a rack to cool completely.

While your cookies are cooling, make the glaze. Beat the powdered sugar, milk, vanilla, and butter in a bowl. Once the cookies have cooled, dip each cookie into the icing or spread them with the glaze. Set them back on the rack to set, then enjoy!


Tips for Making Soft Pumpkin Cookies

If you want your cookies to be even softer and moister, only use brown sugar instead of a combination of brown and white sugar.

Don't overwork the dough. When adding the dry ingredients to the wet ingredients only mix the dough until it's just combined. This will ensure ultra-soft cookies.

If you don't have pumpkin puree on hand, you can make it on your own. Cut a small pumpkin in half, scoop out the seeds and transfer to a baking tray. Cover with foil and bake for up to one hour or until tender. Let it cool and blend until smooth by using a food processor.

If you don't have premixed pumpkin pie spice, you can combine ground cinnamon, ginger, allspice, clove, and nutmeg to make a homemade pumpkin pie spice.

When preparing the icing, add more milk or powdered sugar as needed to achieve your desired consistency.

Pumpkin Cookie Variation Ideas

You can easily make vegan pumpkin cookies. Use margarine or oil instead of butter and silken tofu or a flax egg instead of an egg. The milk for the glaze can be substituted with plant-based milk.

Use gluten-free flour to make gluten-free pumpkin cookies. Almond flour and coconut flour are excellent options.

If you love cream cheese frosting (and really, who doesn't?), swap out the glaze for your favorite homemade or store-bought cream cheese frosting to decorate your pumpkin cookies.

Make these sweet treats even more decadent by adding chocolate chips to the cookie dough.

Other tasty additions you can add include dried fruit, chopped nuts (pecans are especially good), and oatmeal.


How to Store Iced Pumpkin Cookies

While we recommend eating these cookies the same day they're made. If you have leftovers you can keep your iced pumpkin cookies in an airtight container at room temperature for up to 2 days – if they last that long!

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for the cookies
All-purpose flour
2 1/2 cups
Baking powder
1 tsp
Baking soda
1 tsp
pumpkin pie spice
1 tbsp
1/2 tsp
Unsalted butter
1/2 cup
White sugar
1 cup
light brown sugar, lightly packed
1/2 cup
Pumpkin puree
1 cup
Large egg
pure vanilla extract
1 tsp
for the glaze
Confectioner’s sugar
1 cup
Whole Milk
1 1/2 tbsp
butter, melted
1 tbsp
pure vanilla extract
1 tsp


Preheat your oven to 350F. Line a cookie tray with parchment paper. Set aside.

Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.

In a second bowl, cream butter, white sugar, and brown sugar until fluffy.

Beat in an egg.

Pour in vanilla extract.

Stir in pumpkin puree until smooth and creamy.

Gradually beat in the flour mixture until just combined. Don't overmix the dough if you want soft cookies.

Scoop a generous tablespoon of dough and place it on the cookie tray.

Repeat with the remaining dough, leaving 1-2 inches between the cookies. Lightly flatten the tops.

Bake for 12 to 15 minutes. Remove from oven, leave for several minutes.

Transfer the cookies to a rack to cool completely.

In a large bowl, whisk powdered sugar, milk, vanilla, and butter.

Spread each cooled cookie top with the glaze.

Let the cookies set.

Serve and enjoy pumpkin cookies.

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