Soft Iced Pumpkin Cookies
This homemade iced pumpkin cookie recipe yields perfectly tender, melt-in-your-mouth soft pumpkin cookies, finished with a silky sweet icing drizzle. It’s a classic fall crowd-pleaser that’s just as popular with kids as it is with adults, and it fits perfectly on any holiday cookie platter or dessert spread.
Recipe Quick Stats
| Prep Time | Cook Time | Additional Cooling Time | Total Time | Servings | Yield |
|-----------|-----------|-------------------------|------------|----------|-------|
| 20 mins | 15 mins | 30 mins | 1 hr 5 mins | 36 | 3 dozen cookies |
Bake up a batch of these icing-topped pumpkin cookies for a cozy, sweet autumn treat that comes together with minimal effort. This foolproof, easy recipe is perfect for holiday gatherings, cookie swaps, and lazy fall afternoons.
Ingredients
We’ve split ingredients by component for easier prep:
For the Cookie Dough
All-purpose flour
Warm autumn spices: ground cinnamon, ground nutmeg, and ground cloves
Leaveners: baking soda and baking powder
Pinch of fine salt
Sugars: granulated white sugar (for the dough)
Unsalted butter, softened to room temperature (for the dough)
Canned pumpkin puree
1 large egg
Pure vanilla extract
For the Sweet Icing Drizzle
Confectioners’ (powdered) sugar
Unsalted butter, melted
3 tablespoons milk (any variety works)
Vanilla extract
Step-by-Step Directions
Preheat your oven to 350 degrees F (175 degrees C), then lightly grease two large cookie sheets to prevent sticking.
Add flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt to a medium bowl. Whisk until all dry ingredients are fully combined and evenly mixed.
In a separate large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, then beat the mixture until it’s smooth and creamy. Gradually mix in the dry flour mixture until just combined.
Scoop tablespoon-sized portions of cookie dough onto your prepared greased pans, leaving a small gap between each scoop. Gently flatten each portion slightly with the back of a spoon.
Bake the cookies in your preheated oven for 15 to 20 minutes, until the centers of the cookies are fully set.
Transfer the baked cookies to a wire cooling rack, and let them cool completely for roughly 30 minutes.
To make the icing: add confectioners’ sugar, milk, melted butter, and vanilla extract to a large bowl. Stir until the mixture is completely smooth with no lumps, then drizzle the finished icing evenly over the top of the cooled cookies. Let the icing set for 10 minutes before serving.
Store leftover cookies in an airtight container at room temperature for up to 4 days.
