pumpkin cookies Archives - Family Cookie Recipes

ICED CINNAMON PUMPKIN COOKIES

Jessica — Wed, 09 Dec 2020 18:50:25 +0000

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!

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.
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.
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.

Iced Pumpkin Cookies Recipe

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.

Course Cookies, Dessert

Cuisine American

Keyword Iced Cinnamon Pumpkin Cookies

Prep Time 10

Cook Time 10

Chill Time 3

Total Time 3 20

Servings cookies

Calories 138kcal

Author Jessica & Nellie

Ingredients

1 cup sugar
½ cup butter softened
1 large egg
1 tsp vanilla extract
⅓ cup pumpkin puree
½ tsp salt
½ tsp baking soda
1 tsp pumpkin pie spice
2 cups flour

Vanilla Icing

2 TBSP soft butter
1 cup powdered sugar
1-2 TBSP milk
½ tsp vanilla extract
cinnamon for dusting

Instructions

In a large bowl cream the sugar and butter using an electric mixer. Add the egg, vanilla extract, and pumpkin puree.
In a separate bowl, whisk the flour, salt, and baking soda to combine. Add the flour mixture to the butter mixture, beating again until smooth.
Chill the dough for several hours in the fridge.
Scoop the dough with a medium cookie scoop, place 2-inches apart on a baking sheet. Bake at 375F degrees for 10 minutes, being careful not to overbake.
Make the icing by melting the butter in a small bowl. Slowly whisk in powder sugar, milk, and vanilla extract until the mixture is smooth. Add additional milk to achieve the desired consistency.
After the cookies have finished cooling down, spoon with vanilla icing over each & dust with cinnamon. Serve & enjoy!

Notes

Store the cookies in an airtight container at room temperature for up to 7 days to keep them soft. If you’re stacking them, use parchment paper between layers to protect the icing.

For longer storage, freeze the un-iced cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw completely before adding the glaze.

Nutrition

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.

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APPLE PUMPKIN OATMEAL COOKIES

Nellie — Mon, 12 Oct 2020 11:54:10 +0000

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

I love fall. Cozy sweaters, cooler temperatures, soup, everything pumpkin and apple flavored. These Apple Pumpkin Oatmeal cookies have become a new favorite in my house. The consistency is so soft and chewy and the spiced pumpkin flavor paired with diced fresh apples is just incredible.

I absolutely love the chopped apples in the recipe, but if you don’t want the apples to be so prominent, you can grate them instead. I also love adding a lot of pumpkin pie spice to these cookies, but you can reduce or increase the amount as desired.

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I really love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

Ingredients in Apple Pumpkin Oatmeal Cookies

1/2 cup butter, softened to room temperature

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp vanilla extract

1/3 cup pumpkin

1 cup flour

2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups oats (I prefer old-fashioned, but you can use quick oats if you prefer)

1 apple, peeled and finely diced

How to make Apple Pumpkin Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.

In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.

Add the dry ingredients to the butter/sugar mixture. Mix just until combined.

Add the oats and diced apples and stir just until well mixed.

Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!

Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

Apple Pumpkin Oatmeal Cookies

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

Course Cookies

Cuisine American

Keyword apple pumpkin oatmeal cookies

Prep Time 10

Cook Time 10

Servings cookies

Author Jessica & Nellie

Ingredients

1/2 cup butter softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/3 cup pumpkin
1 cup flour
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups oats I prefer old-fashioned, but you can use quick oats if you prefer
1 apple peeled and finely diced

Instructions

Preheat oven to 350°.
In a large bowl, use an electric mixer to cream together the butter, brown sugar and sugar for about 2-3 minutes. Add the egg and vanilla and mix for about 1-2 more minutes. Add the pumpkin and mix until combined.
In another bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda and salt.
Add the dry ingredients to the butter/sugar mixture. Mix just until combined.
Add the oats and diced apples and stir just until well mixed.
Use a cookie scoop to scoop the dough onto prepared baking sheets (greased cookie sheets or cookie sheets lined with silicone baking mats). Very gently press down on the top of the cookie dough balls to just slightly flatten them. Bake for 10-12 minutes. Make sure not to overbake!
Leave the cookies on the cookie sheet to cool for a few minutes before transferring the cookies to a wire rack to cool completely.

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

OTHER OATMEAL COOKIE RECIPES THAT WE LOVE!

Apple Pumpkin Oatmeal Cookies are thick, soft, chewy and full of pumpkin flavor and fresh apples. The perfect cookie recipe for fall!

Just got some new family pictures a few weeks ago and I love them! Getting family pictures is always a little bit stressful, but the results are always so worth it and I love having new pictures to put on the walls. Love these kiddos so much and am so grateful I get to be their mom. I know I say this every time, but I just can’t believe how big (old) they are all getting!

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GLAZED PUMPKIN COOKIES

Nellie — Tue, 17 Sep 2019 16:05:06 +0000

Glazed Pumpkin Cookies are soft and chewy and packed with pumpkin, nutmeg and cinnamon. This delicious pumpkin cookie recipe is easy to make and is even more delicious with the simple vanilla glaze drizzled on top.

Glazed Pumpkin Cookies are one of my favorite fall cookie recipes to make. Soft cookies are kind of my thing and I just love how thick and chewy these cookies are. The glaze on top adds the perfect amount of sweetness and pairs so well with the flavor in these cookies. Most of the ingredients are basic and you probably have all of them already on hand.

Tips for amazing Pumpkin Cookies

Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour. This dough is a little bit stickier than most cookie dough though so you probably don’t need to add any additional flour to this recipe. You should be able to scoop the cookies pretty easily, but the dough will stick a little bit to the cookie scoop and that’s ok!
Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
Spend a little extra time when you mix the butter and sugar. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

Ingredients in Pumpkin Cookies

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 1/2 cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla

GLAZE

3-4 Tbsp milk
1 tsp vanilla
2 cups powdered sugar
1 Tbsp butter, melted

How to make Glazed Pumpkin Cookies

Preheat oven to 350°.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a separate mixing bowl, cream the butter and sugar together for 2-3 minutes. Add pumpkin, egg and vanilla and mix until well combined.

Add the dry ingredients and mix just until combined.

Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for 13-15 minutes or until the edges begin to turn a light golden brown.

Once cookies have cooled for at least 10-15 minutes, drizzle the glaze on top of the cookies.

How to make a simple vanilla glaze

Mix the milk, vanilla, powdered sugar and butter together with a fork until smooth. Add a little bit more milk if you want it a little bit runnier. I like to place the glaze in an empty condiment container – so much easier to get the perfect drizzle that way!

Glazed Pumpkin Cookies

Glazed Pumpkin Cookies are soft and chewy and packed with pumpkin, nutmeg and cinnamon. This delicious pumpkin cookie recipe is easy to make and is even more delicious with the simple vanilla glaze drizzled on top.

Course Cookies

Cuisine American

Keyword glazed pumpkin cookies

Prep Time 10

Cook Time 13

Servings cookies

Author Jessica & Nellie

Ingredients

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter softened
1 1/2 cups sugar
1 cup pumpkin
1 egg
1 tsp vanilla

GLAZE

3-4 Tbsp milk
1 tsp vanilla
2 cups powdered sugar
1 Tbsp butter melted

Instructions

Preheat oven to 350°.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a separate mixing bowl, cream the butter and sugar together for 2-3 minutes. Add pumpkin, egg and vanilla and mix until well combined.
Add the dry ingredients and mix just until combined.
Use a cookie scoop to drop cookies onto a greased cookie sheet. Bake for 13-15 minutes or until the edges begin to turn a light golden brown.
Once cookies have cooled for at least 10-15 minutes, drizzle the glaze on top of the cookies.

GLAZE

Mix the milk, vanilla, powdered sugar and butter together with a fork until smooth. Add a little bit more milk if you want it a little bit runnier. I like to place the glaze in an empty condiment container - so much easier to get the perfect drizzle that way!

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

Love fall? So do we! Here are some other delicious fall cookie recipes!

Haven’t had a chance to take any fall pictures this year, but I started looking through some of my “pumpkin” pictures from years past and came across this one of my little man from 3 years ago. He seems so little in this picture! This was from a kindergarten field trip to the pumpkin patch and now my little guy is in 3rd grade and this seems like forever ago. For those of you new to the site, I have five kids, but only one boy. I love my girls, but there is just something special about my little guy and I absolutely adore this little boy, even if he isn’t quite so little anymore!

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