Super soft and fluffy Iced Pumpkin Cookies topped with a sweet vanilla-cinnamon icing — a must for the fall season. These pumpkin-flavored cookies are so tempting you’ll find yourself baking them again and again throughout the year, especially in autumn.
If you enjoy seasonal baking, consider trying other favorites like Pumpkin Sheet Cake and Pumpkin Scones.
These cookies are moist with a cake-like texture. One is rarely enough — they’re that good. I often bake them multiple times a week because they’re worth every calorie.
Although many people start fall baking in September, I bake pumpkin treats year-round. In Washington, sudden rainy, cool days can arrive in spring or summer, which always puts me in the mood for pumpkin desserts.
Can I use Homemade Pumpkin Puree?
Yes. I use homemade pumpkin puree more than half the time and the results are essentially the same. The main difference is color: canned pumpkin gives a brighter orange cookie, while homemade tends to bake to a lighter golden hue.
Canned puree is usually thicker, while homemade often has a looser, applesauce-like texture. I prefer organic pumpkin puree to avoid hidden additives. I also keep homemade puree stocked in the freezer or canned in the refrigerator for convenience.
Enhancing Pumpkin Flavor
To get that pumpkin-pie experience, fall spices are essential. I usually combine ground cinnamon, nutmeg, cloves and ginger. The recipe uses modest amounts, but if you want a more pronounced pumpkin profile, increase each spice or substitute with pumpkin pie spice.
Having individual jars of spices makes it easy to adjust flavor to your liking.
Iced Pumpkin Cookies Ingredients
All ingredients should be at room temperature and dry ingredients sifted for the lightest, fluffiest cookies.
- Unsalted butter — softened
- Granulated sugar
- Brown sugar
- Large egg — room temperature
- Canned or homemade pumpkin puree
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Fine salt
- Fall spices: ground cinnamon, nutmeg, cloves, and ginger (or pumpkin pie spice)
Pumpkin Cookies Icing Ingredients
The icing comes together in minutes. Sifted powdered sugar, cooled melted butter, milk, vanilla and a touch of cinnamon whisk into a smooth, spreadable icing. It should be thick enough to sit on the cookie without running.
Add more cinnamon if you prefer a stronger spice note. I usually keep the cinnamon light for my family, but adjust to taste. For a drizzle instead of full coverage, halve the icing recipe.
How to Make Pumpkin Cookies
- Preheat the oven to 350°F (175°C).
- Line three baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Mix in the egg, pumpkin puree and vanilla until just combined.
- Gradually add the dry ingredients and beat on low until combined.
- Scoop dough with a small cookie scoop and drop onto prepared baking sheets, spacing a couple of inches apart.
- Bake 12–15 minutes until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make the Icing
- In a medium bowl, whisk together sifted powdered sugar, melted unsalted butter (slightly cooled), milk, vanilla extract and ground cinnamon until smooth and thick. If the icing is too thick, thin with a little more milk.
- Transfer the icing to a decorating bag and cut a small hole at the tip. Drizzle or fully cover each cooled cookie with an icing cloud. Avoid icing warm cookies, as the icing may melt and slide off.
- Let the iced cookies rest at room temperature until the icing sets.
Storage and Notes
- Cookies stay fresh up to 5 days at room temperature and will soften slightly with time.
- If your dough seems thin when using homemade puree, add an extra 1/4 cup of flour.
- Avoid pumpkin pie mix — it contains added sweeteners and spices that will alter the cookie texture and flavor.
- For evenly sized cookies, use a small cookie scoop so they bake consistently.
- Dust with cinnamon or add sprinkles immediately after icing for a festive finish. Store cookies in a single layer to prevent sticking.
Enjoy These Other Pumpkin Recipes
- Pumpkin Knots — slightly sweet, moist and light in texture
- Homemade Pumpkin Puree — applesauce-like texture that works in many dishes
- Pumpkin Scones — crumbly with a moist interior, finished with icing
- Roasted Pumpkin Seeds — crunchy and versatile for snacks and toppings
- Pumpkin Sheet Cake — easy, fluffy and topped with cream cheese frosting
Iced Pumpkin Cookies
Ingredients
Pumpkin Cookies Ingredients:
- 1 cup (2 sticks) unsalted butter — softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg — room temperature
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Icing Ingredients:
- 3 cups powdered sugar — sifted
- 2 tablespoons unsalted butter — melted and slightly cooled
- 4 tablespoons 2% milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon (or to taste)
Instructions
How to Make Pumpkin Cookies:
- Preheat the oven to 350°F and line three baking sheets with parchment paper.
- In a medium bowl, whisk together 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp fine salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves and ¼ tsp ginger.
- In a large bowl, cream 1 cup softened unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until light and fluffy.
- Add 1 large egg, 1 cup pumpkin puree and 1 tsp vanilla; beat on low just until combined.
- Gradually add the dry ingredients and mix on low until just combined. No chilling is needed.
- Scoop dough with a small cookie scoop and place on the prepared sheets about 2 inches apart.
- Bake 12–15 minutes until lightly golden at the edges and set in the center (12 minutes worked well here).
- Cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
How to Make Icing:
- Whisk together 3 cups sifted powdered sugar, 2 tbsp melted unsalted butter (cooled), 4 tbsp 2% milk, 1/2 tsp vanilla and 1/8 tsp cinnamon until smooth and thick. If too thick, thin with a bit more milk.
- Transfer icing to a decorating bag, cut a small hole, and drizzle or fully cover each cooled cookie. Avoid icing warm cookies to prevent melting and sliding.
- Let the icing set at room temperature. Store cookies in a single layer to prevent sticking.
Notes
- Use canned or homemade pumpkin puree. If the dough is a bit thin when using homemade puree, add 1/4 cup extra flour. Do not use pumpkin pie mix, which contains added sugar and spices.
- To keep cookies uniform, use a small cookie scoop so they bake evenly.
- Substitute the individual spices with 2 teaspoons pumpkin pie spice if preferred.
- Reduce icing by half for a light drizzle instead of full coverage.
- Sprinkle with cinnamon or festive sprinkles immediately after icing before it sets.