I absolutely love these Iced Pumpkin Cookies. If I had to choose a favorite cookie (which is nearly impossible), I would say these cookies are somewhere in the top 5. I generally only make these cookies in the fall because I make them with fresh pumpkin puree, but they are worth the wait all year long. The texture of iced pumpkin cookies is somewhere in between a cake and a scone and the icing gives these cookies the perfect balance between the spices and the sweetness. The great thing about this recipe is that it makes at least 36 delicious cookies. It’s the perfect amount to share with family and friends and have tons left to enjoy.
The star of this cookie recipe is, of course, the pumpkin. You can totally use canned pumpkin in this recipe, but I encourage you to use fresh pumpkin to truly enjoy the flavor. Did you know that when you buy canned pumpkin, you are not getting just pumpkin? Yup. That’s right. Canned pumpkin contains many different gourds, including butternut squash. While very similar in texture and flavor, they are definitely not identical. You can read more about that here.
How to make Iced Pumpkin Cookies
To make these cookies, you need just one cup of pumpkin puree. I am roasting one sugar pumpkin at 375 degrees for about 40 minutes. The time will vary depending on how large or how small your pumpkin is. Once the skin has browned and a knife goes right through, you are good to go. I have a post on how to roast a butternut squash and the process is pretty much the same.
To prepare your pumpkin for the cookie recipe, simply peel and puree.
You can also easily substitute the pumpkin in this recipe for butternut squash and that version is good as well.
Mix your dry ingredients together and then set aside. Next, you are going to cream together your butter and sugar, then mix in your pumpkin, egg and vanilla until creamy and combined. Fold in your dry ingredients and then drop onto your cookie sheet.
If you love these Iced Pumpkin Cookies, try some of THESE amazing cookie recipes on the blog!
Chocolate Chip Brownie Cookies
Ginger Molasses Sandwhich cookies
Iced Pumpkin Cookies
Spiced cookies made with pumpkin puree
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 TBSP pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 1 cup pumpkin puree fresh is best, canned if you must
- 1 egg
- 1 tsp vanilla
Glaze
- 1 cup powdered sugar
- 1-2 TBSP milk
- 1 TBSP butter melted
Instructions
-
Preheat your oven to 350°.
-
Combine your flour, baking powder, baking soda, spices and salt. Set aside.
-
In a larger bowl, or the bowl of your mixer, cream together the butter and the sugar. Then add in your puree, egg and vanilla until creamy and combined. Add in all of your dry ingredients and mix just until no more flour is visible.
-
Drop by heaping tablespoon fulls and bake for 12-14 minutes.
-
Allow your cookies to cool completely and then make your glaze.
-
Mix together the powdered sugar, melted butter and milk until smooth. You may need a touch more milk. Drizzle onto your cookies and allow to set. Enjoy!
