Iced Pumpkin Cookies

These soft Iced Pumpkin Cookies are easy to make and absolutely delicious! The soft cake-like pumpkin cookies have warming spices and are drizzled in a tasty vanilla icing. A great fall dessert.

Iced Pumpkin Cookies

These soft spiced pumpkin cookies are absolutely delicious!

Not crumbly or crunchy, they’re instead beautifully moist and soft. Even slightly cake-like.

You can make them with canned pumpkin or use up a carving pumpkin (or squash) to make the puree.

I love iced cookies, so this one has a lovely fragrant vanilla icing drizzled over them. 

Why these are the BEST Pumpkin Cookies

Why is this my ultimate Pumpkin Cookie Recipe? That’s easy! They’re:

• Quick
• Easy
• Delicately spiced
• Soft
• Iced
• Perfect for fall
• Uses canned or fresh pumpkin

And hey, they’re a vegetable dessert. That pumpkin not only adds some extra goodness, but it makes them moist, soft and orange coloured. Perfect with pumpkin pie spices. 

Pumpkin Spice Cookies

I absolutely adore pumpkin spices.

This mix of cinnamon, ginger and other warming spices is just utterly delicious and screams ‘It’s fall!’

The spices in this cookie recipe smell absolutely divine as they permeate the air while they cook. Mix in some pumpkin puree and this recipe is the ultimate pumpkin recipe!

Pumpkin Recipes

Looking for more pumpkin recipes? Try these!
Check out my roundup of the Best Vegetarian Pumpkin Recipes.
Pumpkin mincemeat (fruity filling for mince pies)
Quick Pumpkin Cinnamon Rolls
Pumpkin Bark
Pumpkin Cupcakes
Baked Pumpkin Donuts

Bakery Style Cookies

Do you love bakery style cookies as much as I do? They’re thick, soft and almost cake-like. Bakeries do them so well, but now you can too with this easy recipe!

There are lots of bakery bakes that I wouldn’t attempt to make at home, but this one is so easy.

It’s sure to be your go-to iced pumpkin cookie recipe!

How to make Iced Pumpkin Cookies

1. Preheat the oven to 175C / 350° F. Lightly grease two baking sheets.
2. Beat the sugar and butter until blended, then add the pumpkin, egg, cream and vanilla and beat until smooth.

3. Sift in the flour, baking powder, cinnamon, nutmeg, ginger and soda and stir gently to combine.
4. Spoon tablespoons of batter onto the prepared baking sheets and spread out slightly with the back of the spoon. Leave space between these cookies as they rise, spread and puff up.
5. Bake for 10-12 minutes or until the edges firm up and begin to turn golden. Allow to cool on the tray then transfer to a wire rack to cool completely.

Get the Iced Pumpkin Cookie Recipe

Iced Pumpkin Cookies

These soft Iced Pumpkin Cookies are easy to make and absolutely delicious! The soft cake-like pumpkin cookies have warming spices and are drizzled in a tasty vanilla icing. A great fall dessert.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 15

161 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 3/4 cups (170g) sugar
• 1/4 cup (55g) butter, softened
• 1/2 cup (140g) canned pumpkin puree
• 1 egg
• 4 tablespoon heavy cream(double cream)
• 1/2 teaspoon vanilla extract
• 1 ⅔ cups (200g) all-purpose flour (plain flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• 1/4 teaspoon salt

For the Vanilla Icing

• ½ cup (100g) powdered icing sugar
• 2 tablespoons heavy cream (double cream)
• 1 tablespoons water
• 1 teaspoon vanilla

Instructions

• Preheat the oven to 350° F (175C). Lightly grease two cookie sheets.
• In a large bowl, beat the sugar and butter until blended, then add the pumpkin, egg, cream and vanilla and beat until smooth.
• Sift in the flour, baking powder, cinnamon, nutmeg, ginger and soda and stir gently to combine.
• Spoon tablespoons of batter onto the prepared baking sheets and spread out slightly with the back of the spoon. Leave space between these cookies as they rise, spread and puff up.
• Bake for 10-12 minutes or until the edges firm up and begin to turn golden. Allow to cool on the tray then transfer to a wire rack to cool completely.
• Meanwhile, make the glaze by mixing all ingredients together. If necessary to get a thick drizzling consistency, add a little more water or icing sugar.
• Drizzle over the cooled cookies.

Nutrition Information

Calories: 161kcal | Carbohydrates: 25.65g | Protein: 2.06g | Fat: 5.74g | Saturated Fat: 3.46g | Cholesterol: 27.27mg | Sodium: 73.31mg | Potassium: 52.2mg | Fiber: 0.65g | Sugar: 14.28g | Vitamin A: 1469.56IU | Vitamin C: 0.34mg | Calcium: 16.43mg | Iron: 0.81mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.