Iced Pumpkin Cookies


Soft and tender spiced pumpkin cookies are topped with a sweet vanilla icing and finished with sprinkles for added festive color. Such a tempting cookie you’ll want to make again and again every fall season!

Stack of soft pumpkin cookies with a vanilla icing and fall sprinkles set on a brown serving plate.

The Perfect Pumpkin Recipe!

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!


Picture of canned pumpkin used for pumpkin cookies.

Soft Pumpkin Cookies with an Easy Icing!

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!

Pumpkin cookie batter in a mixing bowl.

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.

Spooning icing over pumpkin cookies on a cooling rack.

How to Make Iced Pumpkin Cookies

  • Preheat oven.
  • Whisk dry ingredients.
  • Cream butter and sugars in electric mixer.
  • Mix in egg and vanilla, then pumpkin.
  • Mix in flour mixture.
  • Scoop dough out and transfer to lined baking sheets.
  • Bake until set.
  • Let cool then drizzle with icing.

Overhead shot of pumpkin cookies on a cooling rack.

More Pumpkin Recipes You’ll Love!

Close up image of stack of pumpkin cookies on a green plate.

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Iced Pumpkin Cookies

Soft and tender spiced pumpkin cookies are topped with a sweet vanilla icing and finished with sprinkles for added festive color. Such a tempting cookie you'll want to make again and again every fall season!

Course: Dessert
Cuisine: American
Keyword: pumpkin cookies
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 36 cookies
Calories: 127 kcal
Author: Jaclyn



  • 2 1/2 cups (354g) 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. 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.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 

  3. 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. 
  4. Scoop dough out about 1 1/2 Tbsp at a time* and drop onto a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart.

  5.  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.
  6. For the icing: 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.

  7. Spoon and spread icing over cooled cookies, if using sprinkles immediately add sprinkles after spreading glaze over each cookie before the icing starts to set**. Let rest at room temperature to allow icing to set.

Recipe Notes

  1. 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.
  2. Alternately you can dust them lightly with cinnamon or mix 1/2 tsp cinnamon into the glaze.
  3. Recipe source: adapted from allrecipes and Nestle
Nutrition Facts
Iced Pumpkin Cookies
Amount Per Serving
Calories 127 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 65mg 3%
Potassium 45mg 1%
Total Carbohydrates 23g 8%
Sugars 15g
Protein 1g 2%
Vitamin A 21.9%
Vitamin C 0.3%
Calcium 1.6%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.


  • Daftar Informasi: it looks delicious, maybe i’ll give it a try if there is a spare time, thanks August 31, 2017 at 10:14pm Reply

  • Amanda: These looks delicious. Are they similar to your melt in your mouth eggnog cookies? Would I be able to use that frosting (minus the eggnog) for these? August 20, 2017 at 7:14pm Reply

  • susan: good rcipe November 15, 2016 at 9:13pm Reply

  • Laura | Tutti Dolci: I adore pumpkin cookies, these are gorgeous! October 7, 2016 at 12:05am Reply

  • Barbara: Love these made them, yesterday and everyone raved about them! September 17, 2016 at 4:48am Reply

    • Jaclyn: They’re pretty dangerous, right? :) I’m so glad everyone like them, thanks for your comment Barbara! September 17, 2016 at 11:23am Reply

  • Vicki: Love this time of year for baking.
    I have made these for years – from one of my first recipe books from the 70’s. They are always a hit – the recipe makes 7 dozen cookies, plenty for school and church functions, and I am always asked for the recipe.
    I don’t usually add the sprinkles, they speak loud enough on their own. September 12, 2016 at 9:51am Reply

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