Iced Pumpkin Cookies are warmly spiced with cinnamon, nutmeg, and vanilla to create soft, tender cookies finished with a smooth vanilla glaze. These easy drop cookies use simple pantry ingredients and a quick powdered sugar icing for a gently sweet, autumn-flavored treat perfect for pumpkin lovers.
The dough is straightforward to mix and comes together quickly. The pumpkin puree keeps the cookies moist and tender while the spices give them that comforting fall aroma. A light glaze adds just the right sweetness without overpowering the pumpkin and spice.
Pumpkin Spice Cookie Ingredients
Flour: 2 ½ cups all-purpose flour creates the base for a sturdy but tender cookie.
Baking soda: 1 tsp to help the cookies rise and stay light.
Salt: ½ tsp to balance and enhance the flavors.
Spices: 1 tsp cinnamon and ½ tsp nutmeg for that classic pumpkin-spice profile.
Butter: ½ cup (one stick) softened butter for richness and structure.
Sugar: 1 ½ cups granulated sugar for sweetness and texture.
Pumpkin puree: 1 cup plain pumpkin puree (canned or homemade) to keep the cookies moist and flavorful.
Egg: 1 egg to bind the dough.
Vanilla extract: 1 tsp to round out and enhance the other flavors.
Optional add-ins: Nuts or chocolate chips to add texture and variety.
Icing: Powdered sugar, milk, butter, and vanilla make a simple glaze to finish the cookies.
Recommended Pumpkin Puree
Use plain canned pumpkin puree (100% pumpkin) for consistent flavor and texture. Do not use pumpkin pie filling, which contains added sugar and spices that will alter the recipe. If using homemade puree, drain any excess liquid so the dough doesn’t become too soft or cakey.
Storage and Freezing
After the glaze has set, store cookies in an airtight container at room temperature for up to one week. To freeze, cool completely and either flash-freeze on a baking sheet or layer cookies in a freezer-safe container with parchment or wax paper between layers. Frozen cookies keep up to three months; thaw at room temperature before serving.
Iced Pumpkin Cookies Recipe
Ingredients
Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup butter, softened
- 1 ½ cup sugar
- 1 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
Optional add-ins
- ⅓ cup nuts, finely chopped
- ½ cup chocolate chips
Glaze
- 2 cups powdered sugar
- 3 TBSP milk
- 1 TBSP butter
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
- In a separate bowl, beat the softened butter with the sugar, then add the pumpkin, egg, vanilla, and any optional add-ins. The mixture may look slightly lumpy—that’s fine.
- Gradually add the dry ingredients to the pumpkin mixture in 2–3 additions, stirring until fully combined.
- Drop rounded tablespoons or use a cookie scoop to place dough onto a parchment-lined or lightly greased baking sheet, spacing about 2 inches apart.
- Bake for about 15 minutes, then transfer cookies to a wire rack to cool.
- Place the cooling rack on a cookie sheet before glazing to catch drips. Mix glaze ingredients in a small bowl and adjust milk to reach desired consistency. Spoon or drizzle over cooled cookies and allow the glaze to set.
Notes
Store cookies in an airtight container at room temperature for 5–7 days.
Freeze in a sealed container for up to 3 months; thaw before serving.
Nutrition
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Carbohydrates: 33 g
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Protein: 2 g
Flavor Variations
To vary the flavor, add chopped walnuts or pecans for crunch, or stir in chocolate chips or dried fruit such as raisins. You can also tweak the spice mix by adding a pinch of ground ginger or cloves to deepen the fall spice profile.
Tips for Soft Cookies
Use the correct amount of pumpkin puree to maintain moisture and avoid overbaking—about 15 minutes at 350°F is usually enough. Be sure the butter is softened and mix just until combined to keep the texture tender.
Icing Options and Dietary Swaps
The glaze can be flavored with almond or maple extract and colored with food coloring for a festive look. For a dairy-free version, substitute plant-based margarine or coconut oil for butter and use non-dairy milk (almond, soy, or oat) in the glaze.
More fall-inspired cookie ideas
- Chocolate Hazelnut Cookies made with Nutella and chopped hazelnuts for a rich, indulgent option.
- Fall Cut Out Sugar Cookies: buttery pumpkin-spiced cookies shaped into autumn-themed designs.
- Cheesecake Stuffed Pumpkin Cookies featuring a creamy cheesecake center inside spiced pumpkin dough.
- Apple Cider Snickerdoodle Cream Pies: spiced sandwich cookies filled with apple-cider cream cheese frosting.
- Pumpkin Oatmeal Cream Pies: pumpkin-spiced oatmeal cookies sandwiched with fluffy cream cheese frosting.
Iced Pumpkin Cookies combine pumpkin puree, warm spices, and a simple powdered sugar glaze to create an easy, cozy homemade cookie ideal for autumn gatherings or a comforting treat any time of year.