With cinnamon, nutmeg, cloves, and ginger, these soft Iced Pumpkin Cookies just taste like fall! Cinnamon icing tops them off perfectly, and makes every bite sublime. It’s hard to eat just one!
SOFT PUMPKIN COOKIES WITH CINNAMON ICING
If you love a pillowy soft cookie, these pumpkin spice cookies are perfect for you. Pumpkin puree gives them a moist cake-like texture, and they are fluffy and delicious!
The cookies themselves aren’t overly sweet, so a simple icing finishes them off just perfectly. I added a bit of cinnamon to my simple icing recipe, and it makes them extra tasty. Even my son that says he doesn’t love pumpkin desserts gobbled these cookies right up.
They fill the house with a delicious spicy aroma when they are baking. Is there anything more homey than the smell of cinnamon and pumpkin spice wafting through the house? So comforting.
If you are looking for a chewy pumpkin cookie loaded with goodies, check out my chewy pumpkin cookies. They are a favorite of mine. 🙂
(To skip my tips & tricks and just see the printable recipe card, you can scroll to the bottom of the post.)
HOW TO MAKE SOFT PUMPKIN SPICE COOKIES:
Ingredients needed for cookies:
- all purpose flour
- baking powder and baking soda (Both make the cookies rise nicely so that they are perfectly soft & fluffy.)
- salt (adds flavor)
- ground cinnamon, nutmeg, cloves, and ginger (Each of these adds that perfect fall flavor to the cookies.)
- butter, softened to room temperature (I recommend letting it come to room temperature on the counter.)
- granulated sugar
- canned pumpkin puree (I haven’t tried homemade pumpkin puree, but it should work just fine.)
- egg (I use large eggs in all of my baking.)
- vanilla extract
Ingredients needed for cinnamon icing:
- powdered sugar (also known as confectioners sugar)
- melted butter (makes the icing extra rich and creamy)
- vanilla extract
- milk (I used 2%, but any kind should work.)
- ground cinnamon
- PREP: Soften butter to room temperature. Line baking sheets with silicone liners, or spray with non stick cooking spray. Preheat oven to 350 degrees.
- DRY INGREDIENTS: In a small bowl, whisk together all the dry ingredients. If your flour is packed, whisk or sift it before measuring so you don’t end up with too much flour, which makes the cookies dry and tough.
- WET INGREDIENTS: Cream butter and sugar in a large mixing bowl. Beat in the pumpkin, egg, and vanilla.
- FORM COOKIES: Stir the dry ingredients in just until flour is moistened. Dough will be sticky.
Scoop dough onto prepared baking pans. Spread cookies a little with the back of a wet spoon, or a wet finger. I think it’s actually easier to just use your finger or hand.
- BAKE: Bake at 350° for about 15 minutes or until set in the middle. Let cool on pans for 3-5 minutes, then remove to wire racks to cool completely.
- ICING: When cookies are completely cooled, whisk together all the icing ingredients and drizzle over the tops.
Or if you prefer, simply spread the icing over the cookies with a small spoon or butter knife.
PUMPKIN COOKIE RECIPE PRO TIPS:
- For beautifully iced cookies, after you whip up the cinnamon icing, spoon it into a small ziplock bag. Snip a corner of the bag and drizzle on the icing. So much easier to control than using a spoon!
- Let the icing set up before storing the cookies, or it will smear.
STORING LEFTOVER ICED PUMPKIN COOKIES
Cookies can be stored at room temperature for 4-5 days in an airtight container. I recommend placing waxed paper between the layers to keep the icing intact.
You can freeze the cookies for 2-3 months. Arrange them in a single layer on a cookie sheet, then cover and freeze for an hour or two. When frozen, place them in airtight containers.
It is best to freeze them before you add the icing. When ready to serve, thaw them completely, then add the icing. You can freeze them after you ice them, but they don’t look very pretty.
- Feel free to add some chopped pecans, walnuts, or other nuts to the dough before baking.
- For a sweeter cookie, frost generously with cream cheese frosting instead of using the light icing.
- After icing, sprinkle the cookies with nutmeg, cinnamon, or even sprinkles.
- For a different flavor, try maple flavoring or almond extract in the icing.
MORE RECIPES WITH PUMPKIN:
- Pumpkin Cobbler
- Pumpkin Cinnamon Swirl Bread
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie with Sweetened Condensed Milk
MORE TASTY COOKIES:
- Banana Chocolate Chip Cookies
- Zucchini Cookies (with cream cheese frosting)
- Shortbread Hearts
- Butterfinger Cookies
- Cherry Cheesecake Cookie Cups
- Peanut Butter Cup Cookies
- Copycat Swig Cookies
SOFT ICED PUMPKIN COOKIES RECIPE
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 1 cup pumpkin puree (I use canned.)
- 1 egg
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1 Tbsp melted butter
- 1 tsp vanilla extract
- 4 Tbsp milk (more or less)
- 1 dash ground cinnamon
- Preheat oven to 350 °. Spray a cookie sheet with non stick spray.
- Whisk together flour, baking powder, baking soda, salt, and spices in a small bowl; set aside.
- Beat softened butter and sugar in a large mixing bowl till creamy. Beat in pumpkin, egg, and vanilla. Stir in dry ingredients just until moistened.
- Scoop spoonfuls of dough onto prepared pans. Flatten slightly with a wet hand or the back of a spoon. Bake at 350° for 13-18 minutes or till set in the middle.
- Let cookies cool completely, then drizzle icing over the tops. I like to use a ziplock bag with the corner snipped to drizzle my icing, but you can just use a fork or spoon.
- For icing, whisk all ingredients together until smooth, adding enough milk to get the correct consistency.
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Amount Per Serving: Calories: 120Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 107mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 1g