ICED CINNAMON PUMPKIN COOKIES

Iced Cinnamon Pumpkin Cookies are soft & pillowy pumpkin cookies topped with a simple vanilla icing and cinnamon. Lovely texture & flavor in these homemade pumpkin sugar cookies.

We took our Sour Cream Sugar Cookies and made a few minor changes that made BIG results. With pumpkin puree and pumpkin pie spice we get a pillowy soft cookie that tastes great. While there is no “cinnamon” in the recipe, it’s inside the pumpkin pie spice along with other spices so you save a little time and effort in one convenient go. Then of course there’s a vanilla glaze icing over the top that brings these wonderful cookies over the top. Yum!

Iced Pumpkin Spiced Cookie Ingredients

Sugar: With 1 cup of granulated sugar you can make a sweet cookie with nice edges

Butter: Use ½ cup (one stick) of salted butter. You can use unsalted if you prefer, just don’t use margarine!

Egg: 1 egg helps bind the dough so the cookies stick together properly.

Extract: I suggest using a good quality vanilla extract or a Vanilla Bean Paste. I linked my favorites! You need 1 tsp worth.

Salt: ½ tsp salt enhances the flavors in this cookie dough.

Baking Soda: This is the leavening agent that helps the cookies puff up while cooking.

Pumpkin Pie Spice: A tasty combination of cinnamon, nutmeg, ginger, (and sometimes allspice). Adding 1 tsp really adds flavor to the cookies!

Flour: You can use all purpose flour, bread flour, or even pastry flour in this recipe, you need 2 cups of it.

Vanilla Icing Ingredients

Butter: 2 TBSP of butter really make the glaze perfect.

Powdered Sugar: Using 1 cup powdered sugar creates sweet flavor & smooth texture of a classic icing.

Milk: You can use 1-2 TBSP of cow milk or a non-dairy variety. This is just to thin down the icing into a glaze consistency.

Extract: Add ½ tsp of vanilla extract for more incredible flavor.

Tips for making Pumpkin Sugar Cookies

Full instructions in the recipe card below, here are just a few tips for helping you along!

1. Start by measuring ingredients precisely to maintain the right balance of moisture and sweetness. Use room temperature butter and egg for smoother mixing and better dough consistency.
2. Mix the dry ingredients separately before adding them to the wet mixture. This helps evenly distribute the baking soda, salt, and pumpkin pie spice throughout the dough.
3. Incorporate the flour without overmixing to maintain a soft crumb. Mixing just until combined avoids gluten development that would make cookies tough.

How long are pumpkin sugar cookies good for?

These cookies can last up to 1 week if stored at room temperature in an airtight container. Of course, for best results, I recommend eating them sooner rather than later as cookies always taste best fresh.

Can I freeze pumpkin cookies?

Yes, these cookies do great in the freezer for up to 3 months! I suggest having the cookies in an airtight container and arranging the cookies in layers with parchment paper or wax paper between each layer to prevent sticking.

Thaw at room temperature before serving.

What substitutes can I use for butter in pumpkin cookie recipes?

You can use coconut oil or vegetable shortening as butter substitutes. These alternatives provide moisture but may slightly change the flavor and texture. Avoid margarine, as it can affect cookie consistency negatively.

Can I replace the egg in pumpkin cookies for a vegan version?

Yes, you can replace one egg with flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water). Let the mixture sit until gelatinous before adding it to your dough. This keeps the cookies soft and chewy without eggs.

Is there a difference in outcome when using pastry flour instead of all-purpose?

Pastry flour will make the cookies more tender and delicate due to its lower protein content. All-purpose flour provides more structure, resulting in slightly chewier cookies. Either works; choose based on your preferred texture.

Enjoy more Fall inspired Pumpkin cookie recipes here:

• Cheesecake Stuffed Pumpkin Cookies are soft, spiced pumpkin cookies filled with a rich, creamy cheesecake center for the ultimate fall treat. Warm spices and tangy filling make these cookies irresistibly cozy and indulgent!
• These Pumpkin Sugar Cookies are cut-out cookies topped with creamy cream cheese frosting. They’re a festive fall favorite that blends classic sugar cookie texture with cozy pumpkin flavor and warm spices.
• Pumpkin Oatmeal Cream Pies feature soft, spiced pumpkin oatmeal cookies sandwiched with fluffy cream cheese frosting. These cozy, handheld treats are a delicious fall twist on the classic cream pie.
• Try our No-Bake Pumpkin Cookies for easy treats made with oats and pumpkin, full of cozy fall flavor. They’re the perfect dessert to whip up in minutes—no oven required!
• Frosted Pumpkin Ginger Cookies are soft, chewy pumpkin cookies infused with warm ginger spice and topped with rich brown butter frosting. A perfectly cozy and flavorful fall treat!

Iced Cinnamon Pumpkin Cookies are soft, pillowy pumpkin cookies finished with a sweet vanilla glaze and a sprinkle of cinnamon. These homemade treats combine cozy fall flavors with a melt-in-your-mouth texture.