Iced Pumpkin Cookies Recipe

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Lynn Published: November 13, 2020 Modified: June 1, 2021
Iced Pumpkin Cookies Recipe

How To Make Iced Pumpkin Cookies

You’ll always be excited for Fall season with our yummy, spiced, vanilla Iced Pumpkin Cookies Recipe! These dessert treats are moist and addicting to eat!

Preparation: 25 minutes
Cooking: 40 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

For Cookies:

  • 2 ½cupsall-purpose flour
  • 1tspbaking powder
  • ¾tspbaking soda
  • ½tspsalt
  • 2tspground cinnamon
  • ½tspground nutmeg
  • ¼tspground ginger
  • ¼tspground cloves
  • ½cupunsalted buttersoftened
  • 1cupgranulated sugar
  • ½cuplight brown sugarpacked
  • 1largeegg
  • 1tspvanilla extract
  • 1cuppumpkin pureecanned

For Icing:

  • 2cupspowdered sugar
  • 4tbsphalf and halfor milk, divided
  • 1tbspsalted buttermelted
  • ½tspvanilla extract

Instructions

Cookies:

  1. Preheat the oven to 350 degrees F.

  2. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for 20 seconds, then set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined.

  4. Mix in egg and vanilla, then blend in pumpkin. With mixer set on low speed, slowly add in flour mixture and mix until just combined.

  5. Scoop dough out about 1 1/2 tablespoon at a time and drop onto a baking sheet lined with a silicone liner or parchment paper. Space the cookies 2-inches apart.

  6. Bake in the preheated oven for 12 to 15 minutes, until cookies are puffy and set.

  7. Let cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

Icing:

  1. In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of half and half, butter, and vanilla until well blended. Thin with more half and half if needed.

  2. Spoon and spread icing over the cooled cookies. Immediately add sprinkles after spreading the glaze over each cookie before the icing starts to set.

  3. Let rest at room temperature to allow icing to set.

  4. Once set, serve Iced Pumpkin Cookies and enjoy!

Recipe Notes

 

Use a small cookie scoop to scoop and spread icing over the cookies. If not available, simply use two spoons: one to scoop and one to scrape it from the other spoon. If the icing is too sticky, chill the cookies for 30 minutes if needed. You can also lightly dust the cookies with cinnamon, or mix 1/2 teaspoon of cinnamon into the icing.

 

Nutrition

  • Calories: 2726.51kcal
  • Fat: 187.16g
  • Saturated Fat: 117.88g
  • Trans Fat: 7.46g
  • Monounsaturated Fat: 48.13g
  • Polyunsaturated Fat: 7.57g
  • Carbohydrates: 255.04g
  • Fiber: 5.07g
  • Sugar: 154.25g
  • Protein: 15.74g
  • Cholesterol: 494.68mg
  • Sodium: 1349.49mg
  • Calcium: 228.80mg
  • Potassium: 459.42mg
  • Iron: 7.71mg
  • Vitamin A: 1612.50µg
  • Vitamin C: 0.39mg
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