Iced Pumpkin Cookies
Iced Pumpkin Cookies are soft, tender, and full of delicious pumpkin flavor.Pumpkin puree keeps the cookies moist and gives them a beautiful orange color.Cinnamon, nutmeg, and ginger add warm, comforting seasonal spices.A simple vanilla icing provides a sweet and creamy finishing touch.These homemade cookies are perfect for fall parties, holidays, and afternoon snacks.The easy recipe uses everyday ingredients and straightforward baking techniques.
Ingredients
For the Pumpkin Cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Vanilla Icing
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- A pinch of cinnamon, optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to encourage even baking.
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside until needed.
Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes smooth and creamy. This step helps create a tender cookie texture.
Add the Wet Ingredients
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until everything is well combined. The mixture may look slightly different from traditional cookie dough because pumpkin adds extra moisture.
Prepare the Cookie Dough
- Gradually add the dry ingredients to the wet mixture. Stir gently until a soft dough forms. Avoid overmixing, as excessive mixing can make the cookies tougher.
Shape the Cookies
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving approximately 2 inches between each cookie. Gently flatten the tops if necessary because pumpkin cookies generally spread less than traditional butter cookies.
Bake the Cookies
- Bake for 12–15 minutes, or until the edges are set and the centers appear cooked. Avoid waiting for the cookies to become deeply browned, as pumpkin cookies are naturally soft.Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Prepare the Vanilla Icing
- In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Add a little more milk if necessary until the icing reaches a smooth, drizzle-friendly consistency.
Let the Icing Set
- Allow the icing to dry for approximately 20–30 minutes before storing the cookies. Serve them with coffee, tea, or your favorite warm beverage.
Notes
- Use plain pumpkin puree: Avoid pumpkin pie filling, which already contains sweeteners and spices.
- Measure flour correctly: Too much flour can make the cookies dry and heavy.
- Remove excess pumpkin moisture if needed: If your puree is unusually watery, gently blot or drain it to help achieve a better texture.
- Use softened butter: Softened butter blends more easily with the sugars.
- Avoid overmixing: Mix just until the flour disappears into the dough.
- Cool before icing: Warm cookies can cause the icing to melt and slide off.
- Adjust icing consistency: Use less milk for thicker icing or a little more for a thinner glaze.
- Store carefully: Allow the icing to set before placing cookies in an airtight container.