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.
Servings: 24 cookies
Calories: 138kcal
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
Calories: 138kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 121mg | Potassium: 21mg | Fiber: 1g | Sugar: 13g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg