Iced Pumpkin Cookies Recipe

5 from 2 votes

Iced Pumpkin Cookies are spiced with cinnamon, nutmeg & vanilla for a soft & sweet pumpkin dessert. Iced with a smooth vanilla topping, these are perfect for pumpkin lovers!

Prep Time15

Cook Time15

Total Time30

Course: Cookies, Dessert

Cuisine: American

Keyword: Iced Pumpkin Cookies

Servings: cookies

Calories: 181kcal

Author: Jessica & Nellie

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 degrees F.
Mix the flour, baking soda, salt, cinnamon, and nutmeg in a medium sized bowl until thoroughly combined and then set aside.
In a separate bowl whisk the butter, sugar, pumpkin, eggs, vanilla extract, and optional add-ins. It may look lumpy, but that's okay!
Slowly add the flour mixture to the pumpkin mixture in 2-3 batches, stir to incorporate fully.
Using a measured cookie scoop or a spoon, drop the cookie dough onto a lightly greased cookie sheet or parchment paper lined sheet. Make sure to place the cookies at least 2 inches apart to allow for spreading.
Bake for 15 minutes before placing the cookies on a wire cooling rack.
Set the cooling rack on top of the cookie sheet before adding the glaze. This will prevent a sticky mess on your counter when adding the glaze.
Make the glaze by mixing all of the ingredients together in a small bowl. If the mixture is too thick, add in a little more milk until it becomes the consistency that you want. Spoon over cookies and allow to set and dry. Enjoy!

Notes

These pumpkin spice cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

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