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.

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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

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Iced Pumpkin Cookies | Cooking Classy


  • 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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