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Iced Pumpkin Cookies

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If you don’t know it already, I’m a hhhuuugggeee fan of Pumpkin.  I like love it, love it.

Iced Pumpkin Cookies | Inspiration KitchenWhether it be in a pie with a buttery, flaky crust; baked up into soft, fluffy cookies; or whether it’s mixed into these hugely popular and phenomenal Peanut Butter, Banana & Pumpkin Smoothies that you all have made one of this site’s all time favorite recipes!

And, I have to tell you – if you love pumpkin like I do – you are going to absolutely love these cookies, because they are super soft, light, dreamy, airy and moist.  Absolutely fabulous and one of my newest favorite cookies of the year.

Iced Pumpkin Cookies 02 | Inspiration KitchenGo ahead…reach in there and grab one.  I’ve given you three, because I’ll bet you can’t eat just one…

I will tell you – when you are making these cookies up, the cookie dough is a wet dough ~ not like your typical cookie dough that behaves itself and scoops up beautiful and compact with your cookie scoop.  Oh no, they’re a bit messier than that.

The easiest way to handle these cookies is to scoop them up and drop them onto the cookie sheet using your handy cookie scoop to keep them contained.  You don’t need to flatten them out.  Just drop them a few inches apart and they’ll bake nice and round with a puffy center!

Look how fluffy they are!

Iced Pumpkin Cookies 03 | Inspiration KitchenTo easily apply the drizzled icing, once you’ve mixed it up into a nice and smooth consistency, pour it into a squeeze bottle, and drizzle it over the top.

This recipe makes roughly 3 dozen cookies.

Enjoy!

Print Recipe

Iced Pumpkin Cookies

Light, airy, fluffy and soft pumpkin cookies - absolutely perfect for fall.
Course: Desserts
Author: Kristi

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cups white sugar
  • 3/4 cups packed brown sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Icing

  • 2 cups confectioner's sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of softened butter and the sugars. Add the pumpkin, egg, and vanilla to the butter mixture, and beat until creamy. Mix in all dry ingredients. Using a cookie scoop, drop onto a cookie sheet a few inches apart.
  • Bake for 12 to 15* minutes (see note) in the preheated oven.
  • When done, remove and cool cookies on the cookie sheet for a minute or two, then transfer to a cooling rack.
  • Drizzle with glaze while still slightly warm or ice when fully cooled as desired.

Icing

  • Combine confectioner's sugar, milk, butter and vanilla. Add milk (if necessary), to achieve drizzling consistency.

Notes

I baked my cookies for 12 minutes exactly, and they were perfectly done.

Recipe adapted from All Recipes @ Iced Pumpkin Cookie.

Comments

  9. Kelly says

    These pumpkin cookies look wonderful! I love soft cookies and these look so light and fluffy! The drizzle of icing makes them look so pretty too 🙂

    Reply

  18. Vera Ward says

    The batter smelled so good – we could hardly wait to get our fingers on the cookies themselves. My family test tested it over and over and over again. It was delicious and we’ve decided that pumpkin pies and iced pumpkin cookies are the desserts for Thanksgiving! Thank you for such an easy delicious recipe.

    Reply

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