Soft Iced Pumpkin Cookies

Soft Iced Pumpkin Cookies

You are going to love these soft iced pumpkin cookies! I had some extra pumpkin in the house last week and Fall baking on my mind. I did some googling, and ended up discovering these delicious pumpkin cookies. They are soft and cake-like and perfectly spiced. They are good by themselves, but the glaze kicks them up a notch and makes them absolutely delicious. I served these cookies to some guests and to say they were a hit would be an understatement. My little 4 year old cousin took one bite and said “When I finish this one, can I have another one??” Give these cookies a try – they will be loved by kids and adults alike!

Soft Iced Pumpkin Cookies

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Soft Iced Pumpkin Cookies

Ingredients:

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 ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

For the glaze:
2 cups confectioners' sugar
~3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
1/4 tsp cinnamon

Directions:

Preheat oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla and beat until creamy. Mix in dry ingredients until just combined. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes, or until cookies are set and bottoms are just beginning to brown.

To Make Glaze: Mix together all ingredients in a small bowl. Add milk as needed, to achieve drizzling consistency. Drizzle over cooled cookies.

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8 Responses to “Soft Iced Pumpkin Cookies”

  1. 1

    Rebecca @ Dorm Room Baker — October 28, 2013 @ 8:13 pm

    These look really good! Some people don’t like cakey cookies, but I happen to find them delicious, especially if there’s pumpkin involved.

  2. 2

    Dina — October 28, 2013 @ 8:33 pm

    they look yummy!

  3. 3

    mike burch — October 29, 2013 @ 10:50 am

    Good morning.These sure do look great..and I am going to print out your recipe,I wonder if I can substitute sweetpotatoes for pumpkin,as I have a bunch of sweet potatoes from my garden ??I planned on boiling the sweet potatoes first,then mashing them into a puree..what do you think Megan.?? I am making a couple of sweet potatoe bread loaves..i substituted sweet potatos for white potatoes,refrigerated the dough over night and now made two loaves and they are pruffing now…,thanks for all your wonderful recipes and sharing…mike b

  4. 4

    Whole and Heavenly Oven - 110 Pumpkin Eats And Treats — October 31, 2013 @ 5:44 pm

    [...] Soft Iced Pumpkin Cookies [...]

  5. 5

    AJ — November 14, 2013 @ 12:59 pm

    How many cookies does this recipe make? I’m thinking of trying them for Thanksgiving!

  6. 6

    Lulu — December 21, 2013 @ 3:51 am

    Made these for Sunday on Thursday… About to make another batch. They didn’t
    survive. ;) So good!!!

  7. 7

    Carol — October 20, 2014 @ 1:43 pm

    These cookies are in the oven as I write. I used fresh pumpkin 13 oz
    baking them in the convection oven…to hurry up the process….
    set the timer for 10 minutes. perfect timing
    Wondering how many this makes as I think I have 4 dozen !

  8. 8

    april — October 22, 2014 @ 3:40 pm

    Prefect recipe !!! the cookies were so soft .. thanks !

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