October 29, 2019

Iced Pumpkin Cookies

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. These unique pumpkin-flavored fall treats are very tempting that you will want to make them again and again throughout the year and fall especially.

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If you love fall desserts as much as we do, you should definitely try our favorites: Pumpkin Sheet Cake and Pumpkin Scones.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

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These cookies are moist and have texture similar to cake. You won’t be able to stop at one cookie – they are just addicting! Sometimes I make them couple times a week and it’s worth every calorie!

While most people start fall baking in September, I kind of do it all year long. In WA, we get those rainy cold days out of the blue during summer and spring. Those days always remind me of fall and that means pumpkin desserts are on my mind and definitely in the oven that day.

Can I use Homemade Pumpkin Puree?

Yes! I compared both and I make these cookies with Homemade Pumpkin Puree more than half times. There is no difference besides the color of the baked cookie. With canned puree the cookie is bright orange, while with homemade it’s more lightly golden.

Canned puree usually has a thicker texture, while homemade is more an applesauce consistency and thinner. I always purchase organic pumpkin puree to avoid any hidden artificial coloring that is not mentioned on the back of the can. My all-time favorite is the Farmer’s Market Organic Pumpkin.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Having pumpkin puree on hand is never a problem as I always keep homemade pumpkin puree in my freezer or canned in my fridge.

Increasing Pumpkin Flavor in Cookies

When we think about eating a pumpkin cookie, the expectation is a pumpkin-pie experience. This is where the fall spices come in. I like using combination of cinnamon, nutmeg, cloves and ginger.

The recipe has a bit of everything, but if you truly want to experience the pumpkin flavor, increase the amount of each. These spices can be replaced for pumpkin pie spice as well. I purchase jars of each spice as I like to use them so often.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Iced Pumpkin Cookies Ingredients:

Scroll down below for a printable recipe. Make sure all ingredients are at room temperature and all dry ingredients are sifted to ensure the fluffy texture of baked cookies.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Pumpkin Cookies Icing Ingredients:

The icing is easy to make and literally takes couple minutes. Sifted powdered sugar, cooled melted butter, milk, vanilla and cinnamon are whisked together to create smooth, thick but spreadable icing. The consistency should be thick enough to stay put on top of each cookie without running down.

Adding couple pinches of cinnamon into the icing will give a light cinnamon flavor. If you like cinnamon, you can definitely increase the amount.

My family are not very big on cinnamon or fall spices in general so I keep it low. Don’t worry, I add the extra into my coffee when I enjoy these cookies. I’m all for fall spices – the more the better!  

I like to top each cookie with a generous cloud of icing. Of course, you can drizzle them as well but make sure to cut the icing recipe into half. 

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

How to Make Pumpkin Cookies:

  1. Preheat oven to a 350 degrees F.
  2. Line 3 baking sheets with parchment paper.
  3. In a medium bowl, combine and whisk: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  4. In a large bowl, cream butter, granulated sugar and brown sugar until light and fluffy.
  5. Mix in the egg, pumpkin puree and vanilla until just combined.
  6. Gradually add the dry ingredients and beat on low until just combined.
  7. Scoop dough out with a small cookie scoop and drop onto the prepared baking sheets, couple inches apart.
  8. Bake 12-15 minutes until edges are lightly browned and the center of a cookie is set.
  9. Transfer to a wire rack to cool to room temperature.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

How to Make Icing:

  1. In a medium mixing bowl, combine and whisk: sifted powdered sugar, unsalted melted butter, 2% milk, vanilla extract and ground cinnamon. Icing should be smooth and thick. If icing too thick, thin with more milk as needed. Too thick icing won’t smooth out on cookie.
  2. Transfer the icing to a decorating bag, cut a small hole at the tip of the bag and drizzle or fully cover each cookie with icing cloud. Avoid drizzling icing onto warm cookies as the icing will melt and slide off. Let rest at room temperature to allow icing to set.

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Enjoy These Other Pumpkin Recipes:

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. | olgainthekitchen.com

Iced Pumpkin Cookies

5 from 5 votes
Servings: 45 cookies
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes

Super soft and fluffy Iced Pumpkin Cookies, topped with a sweet vanilla cinnamon icing and are a must for the fall season. These unique pumpkin-flavored fall treats are very tempting that you will want to make them again and again throughout the year and fall especially.

Ingredients

Pumpkin Cookies Ingredients:

  • 1 cup (or 2 sticks) unsalted butter – softened
  • 1/2 cup granulated sugar
  • 1/2 cup light or brown sugar
  • 1 large egg - room temp
  • 1 cup canned pumpkin puree
  • 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, 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:

  1. Preheat the oven to a 350°F and line three baking sheets with parchment paper.

  2. In a medium bowl, combine and whisk: 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. Set aside.

  3. In a large bowl, combine and cream together 1 cup unsalted softened butter, ½ cup granulated sugar and ½ cup brown sugar until light and fluffy (2-3 mins, start low).

  4. Add 1 large egg, 1 cup canned pumpkin puree and 1 tsp vanilla extract. Beat on low for 30 seconds until just combined.

  5. Gradually add the dry ingredients to batter and beat on low with each addition until just combined. You don’t need to chill the dough.

  6. Scoop dough out using a small cookie scoop and drop onto prepared baking sheets, 2-inches apart.

  7. Bake in preheated oven 12-15 minutes until set with lightly golden edges (I did 12 minutes).

  8. Let cool on baking sheet several minutes, then transfer to a cooling rack to cool completely.

How to Make Icing:

  1. In a medium mixing bowl, combine and whisk: 3 cups sifted powdered sugar, 2 tbsp unsalted melted butter (slightly cooled), 4 tbsp 2% milk, 1/2 tsp vanilla extract and 1/8 tsp ground cinnamon. Icing should be smooth and thick. If icing too thick, thin with more milk as needed. Too thick icing won’t smooth out on cookie.

  2. Transfer the icing to a decorating bag, cut a small hole at the tip of the bag and drizzle or fully cover each cookie with icing cloud. Avoid drizzling icing onto warm cookies as the icing will melt and slide off. Let rest at room temperature to allow icing to set.

  3. Cookies stay fresh up to 5 days at room temperature. They will soften even more with each day.

Recipe Notes

  • Canned pumpkin puree can be replaced for homemade pumpkin puree. If dough turns out a bit on the thin side, add ¼ cup all-purpose flour. Avoid using pumpkin pie mix as they have added sweeteners and spices and will ruin the cookies.
  • I use a small cookie dough scoop to ensure all cookies are similar in size and bake evenly.
  • Pumpkin Pie Spice: you can substitute the 4 fall spices (cinnamon, nutmeg, cloves and ginger) for 2 teaspoons of pumpkin pie spice. 
  • Decrease icing ingredients by half if you want to give cookies a simple drizzle.
  • You can lightly dust each cookies with cinnamon or add sprinkles for more festive cookie. Sprinkle each cookie right away once covered with icing before the icing sets.
  • Store cookies in single layer so they don’t stick.

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