Iced Pumpkin Cookies


Today was a good day because I opened up my first can of pumpkin of the season and made pumpkin cookies! So of course, how could it not be a good day right? This time of year I always get carried way with the pumpkin desserts so why not get an early start? To me September is the official start of pumpkin baking and I can’t wait for the weeks and months ahead!

Iced Pumpkin Cookies | Cooking Classy

I decided to start things off right with these super soft and purely irresistible Iced Pumpkin Cookies! I thought that I’ve tried just about every kind of pumpkin cookie out there but I’d never thought to make a simple iced version until recently. After just one bite of these all I have to say is where have they been all my life?? Oh my goodness are these things dangerous! They are a moist, cake-like cookie and they are addictive. No one could stop at just one cookie! Basically I’m going to have to wait a few weeks until I make them again because all self-control just went flying out the window. Definitely worth every calorie though. And now I’ll just dream about them tonight, these little pillowy clouds of pumpkin perfection with sweet vanilla icing and lots of sprinkles.

Iced Pumpkin Cookies | Cooking Classy Iced Pumpkin Cookies | Cooking Classy Iced Pumpkin Cookies | Cooking ClassyIced Pumpkin Cookies | Cooking Classy Iced Pumpkin Cookies | Cooking ClassyIced Pumpkin Cookies | Cooking Classy


Iced Pumpkin Cookies

Yield: 3 dozen



  • 2 1/2 (354g) cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (230g) canned pumpkin puree


  • 2 cups (250g) powdered sugar
  • 3 - 4 Tbsp half and half or milk
  • 1 Tbsp (14g) salted butter, melted
  • 1/2 tsp vanilla extract


  1. For the cookies:
  2. Preheat oven to 350 degrees. In medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined (scrape bowl occasionally throughout entire mixing process if your paddle attachment doesn't constantly scrape bowl). Mix in egg and vanilla then blend in pumpkin. With mixer set on low speed slowly add in flour mixture and mix just until combined. Scoop dough out about 1 1/2 Tbsp at a time (I used a small cookie scoop, alternately you can just use two spoons one to scoop and one to scrape it from the other spoon. If it is too sticky you can chill for 30 minutes if needed) and drop onto a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart. Bake in preheated oven 12 - 15 minutes (they should look puffy and set). Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  4. For the glaze:
  5. In a medium mixing bowl whisk together powdered sugar, 3 Tbsp half and half, butter and vanilla until well blended. Thin with more half and half as needed (if using half and half you will probably need 4 Tbsp with milk only 3 Tbsp). Spoon and spread glaze over cooled cookies, if using sprinkles immediately add sprinkles after spreading glaze over each cookie before the glaze starts to set (alternately you can dust them lightly with cinnamon or mix 1/2 tsp cinnamon into the glaze). Let rest at room temperature to allow glaze to set.
  6. Recipe source: adapted from allrecipes and Nestle

Iced Pumpkin Cookies | Cooking Classy


  • Mindy: OMG, I’ll make these tomorrow, after church. My friend took a fall, and I’ll surprise her with these delish cookies! And I’ll stash “several” in my cookie jar. Thanks. Perfect timing as I’ve been eyeballing that Libby’s can of pumpkin! September 10, 2016 at 5:18pm Reply

    • Jaclyn: I hope you both love them! September 11, 2016 at 12:30am Reply

  • Phyllis: Lovely to look at & much better to eat-
    Plan to make as soon as temp goes below 90′ September 10, 2016 at 5:15pm Reply

    • Jaclyn: It finally did where I live :). I hope you love these cookies as much as we do Phyllis! September 11, 2016 at 12:31am Reply

  • Sieglinde Langendorfer: O,my goodness I can not wait to make these Pumpkin cookies
    thank you again for sharing September 10, 2016 at 11:00am Reply

  • Hiu Megaldodon: Hmm its look delicious, I will try at home.

    Thanks for recipe

    Sabrina September 10, 2016 at 12:23am Reply

  • Cluck Cluck McCluck: Oh my goodness! How delicious these look! :):):) September 9, 2016 at 9:57pm Reply

  • Paige Flamm: I’m so excited that pumpkin season is here! Time to go buy a case of puree pumpkin at the store!

    Paige September 9, 2016 at 12:23pm Reply

  • Char: Love that it’s pumpkin and apple recipe time!
    These look yummy! September 9, 2016 at 9:43am Reply

  • Nikki: These look delicious! Do you think I could substitute almond milk for the milk in the glaze for my son who is allergic to dairy? September 9, 2016 at 7:42am Reply

    • Jaclyn: Yes that would be just fine. I hope your family loves them! September 10, 2016 at 2:26pm Reply

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