Dessert Recipes

Iced Pumpkin Cookies

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These Iced Pumpkin Cookies are soft and cake-like, topped with a vanilla glaze icing. This is a recipe you’ll want to make again and again.

Four iced pumpkin cookies stacked on a white plate

There are certain recipes that I come back to time and time again. And every single fall, these Iced Pumpkin Cookies are at the top of my list.

Well, these pumpkin cookies and pumpkin roll, pumpkin crunch cake and pumpkin cheesecake. Notice a theme here? I’m all about the pumpkin.

Whether you’re looking for a sweet treat for your family or wanting to cheer up a neighbor or friend, these iced pumpkin cookies are sure to be a hit!

Pumpkin cookie ingredients on a marble counter


I’ve been making these Iced Pumpkin Cookies for years now. I don’t recall making a cookie like this with my Nana, but for some reason the recipe always reminds me of her.

That’s probably why this recipe has become a fall favorite just like my Pumpkin Roll and Pumpkin Crunch Cake. 

Pumpkin cookie batter in a white mixing bowl

These Iced Pumpkin Cookies are super soft and cakey. They almost remind me of a cross between a muffin and cookie. 

Add in the flavor of pumpkin and the warmth of pumpkin pie spice, and this is a cookie recipe that is pure comfort. 

Pumpkin cookie dough portioned onto a parchment-lined cookie sheet

Last year I shared a similar Pumpkin Cookies recipe with a cream cheese frosting, but these are a little more laid back with a simple powdered sugar glaze. The glaze is just sweet enough to complement the spices without overpowering the pumpkin flavor. 

Plus, the glaze (and the cookie dough itself!) is incredibly easy to whip together. 

Baked pumpkin cookies on a parchment-lined cookie sheet


To make the pumpkin cookies, whisk together the following dry ingredients in a bowl:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
Pumpkin cookies cooling on a wire rack

Yes, you’ll need a full tablespoon of pumpkin pie spice! I promise that it’s not too much. In fact, it’s just enough to make these cookies ultra flavorful.

Next, get your wet ingredients ready:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon pure vanilla extract
Whisk stirring together vanilla glaze icing in a white bowl

Does it seem weird that sugar is a “wet” ingredient? Because we are going to cream together the butter with the sugar, it is considered to be one of the wet ingredients!

Cream together the softened butter (learn how to soften butter quickly!) and sugars before adding the pumpkin, egg, and vanilla. Stir in the dry ingredients until just combined.

Use a cookie scoop to scoop the dough onto a lined cookie sheet, then use the bottom of a glass sprayed with nonstick cooking spray to slightly flatten the tops.

Bake the cookies for 12-15 minutes then let them cool before icing.

Iced pumpkin cookies lined on a cooling rack


The vanilla glaze on these Iced Pumpkin Cookies is so easy to make. You don’t need a mixer to make it, just a bowl and a whisk! 

Simply whisk together powdered sugar, milk, melted butter, and vanilla.

Hand holding a cut-open pumpkin cookie to show the texture inside

Once the cookies have cooled, you can spoon the glaze over them or dip the tops into the glaze.

Let the icing harden before serving. These cookies are best served the day they are made because the pumpkin tends to make them soft if they’re left any longer, but can be stored at room temperature for up to a day.

Iced pumpkin cookies arranged on a marble platter


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Glaze

  • 1 cup confectioners’ sugar
  • 1 1/2 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to the butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Using a medium cookie scoop (1 1/2 tablespoons), drop dough onto prepared cookie sheets. Spray the bottom of a glass with nonstick cooking spray and ever so slightly, flatten the tops of the cookies.
  4. Bake in the preheated oven for 12-15 minutes. Allow cookies to cool on the pan for a few minutes before removing them to a wire rack to cool completely.
  5. To Make the Glaze: Combine confectioners’ sugar, milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.
  6. Place a piece of parchment or wax paper on your work surface and place a wire rack on top of the paper. Dip the top of each cookie into the glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Allow glaze to firm up before serving.


These cookies are best served the day they are made. However, if storing them, I recommend keeping them at room temperature. Do not place them in an airtight container as it could cause the cookies to become too soft and slightly sticky.

Adapted from allrecipes

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Nutrition Information

Yield 18

Serving Size 2 cookies

Amount Per Serving

Calories 212Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 169mgCarbohydrates 37gFiber 1gSugar 23gProtein 2g

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