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

Soft Iced Pumpkin 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 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


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.