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Iced Pumpkin Cookies

Hello fellow baking enthusiasts! Today, I'm excited to share with you this recipe for delicious and easy-to-make iced pumpkin cookies. This is one of my favorite recipes to make during the fall season and I'm sure you'll love it too. These cookies are perfect for sharing with friends and family or for enjoying on your own with a cup of hot cocoa.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 cal

Equipment

  • Cookie cutters (pumpkin-shaped)
  • Mixing bowl
  • Hand mixer
  • Baking sheet
  • Parchment paper

Ingredients
  

For the Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt 1 1/2
  • 1 1/2 cups  granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Icing

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract

Nutrition

Serving Size: 1cookieCalories: 150calFat: 3.5gSaturated Fat: 2gCholesterol: 20mgSodium: 105mgCarbohydrates: 28gFiber: 0.5gSugar: 18gProtein: 2g

Instructions
 

For the Cookies

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a separate mixing bowl, beat together the sugar and softened butter until light and fluffy.
  • Add in the canned pumpkin puree, egg, and vanilla extract. Mix until well combined.
  • Gradually add in the dry ingredients, mixing until the dough is smooth and well mixed.
  • On a floured surface, roll out the cookie dough to a 1/4 inch thickness.
  • Using a pumpkin-shaped cookie cutter, cut out the dough into pumpkin shapes.
  • Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
  • Bake for 12-15 minutes or until the edges of the cookies are lightly golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Icing

  • In a mixing bowl, combine the powdered sugar, milk, melted butter, and vanilla extract.
  • Mix until the icing is smooth and well combined.
  • Once the cookies are completely cooled, drizzle the icing over each cookie using a spoon or piping bag.
  • Allow the icing to set for 15-20 minutes before serving.

Notes

  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • You can also freeze the cookie dough for up to 3 months and bake them at a later time.
  • You can use different cookie cutters for a different shape and use different colored icing for a fun and festive touch.
Tried this recipe?Let us know how it was!